So, remember we had that bag of limes and having used some in cocktails, we made some smoothies with it? Well there are a couple left so what else can they be used for? Over to chef Robert who has provided a simple and classy dessert recipe using limes and a lemon. Meet the lemon and lime posset.
What is a posset?
Its funny how things change through history. The term ‘posset’ has been around since Ancient Greek times and started off referring to a fermented drink made with wine, oil, cheese and old grain. Later, the term became associated with a drink made with milk curdled with wine or ale and served warm, often with spices in it that was popular during the 19th century.
Today, a posset is a dessert similar to a syllabub. The syllabub is a sweet frothy drink that first became popular in the 16th century. It used milk or cream with wine, cider or another acid mixed in to curdle it. Then different flavours were added to it including sugar, lemon juice, wine or sherry and served with whipped cream.
The posset is often said to be a richer version of the syllabub because it is more of a custard than a cream. Traditionally, it was served in ceramic pots known as posset pots that had two handles like a teapot. It was also more of a drink than a pudding and rich households consumed it when they didn’t feel well.
Lemon is the common flavour for the posset but we decided to add a bit extra citrus kick to the traditional recipe and add in those limes that were left after the cocktail session.
For another variation using the same basic idea, you can leave out the lemon and use both the lime juice and the grated zest in the cream and sugar mixture. Once the chilled mixture is ready, add a few raspberries to the top and a little of the remaining zest.
- 500 ml double cream
- 5 oz caster sugar
- 1 large lemon (juice of)
- 2 small limes (juice of)
Combine the sugar and cream in a pan and bring it to the boil. Reduce the heat and simmer for around five minutes then add the juice of the two fruits, whisking as you do
Bring the mixture back to the boil and pour into four medium ramekins
Chill the mixture for four hours
To serve you can take some whipped cream and add to the top of the mixture with a dusting of icing sugar. To add a little extra flavour, finish with a strawberry or use the remaining citrus fruits, grated up and sprinkled on top. A shortbread biscuit is also often served alongside the dessert.