Best Lime Possets With Raspberries Recipes
LEMON-VANILLA BEAN POSSET WITH RASPBERRIES
In medieval times, posset was a drink made from curdled milk and wine; its modern iteration is a silken custard of cream, sugar and lemon juice. We know there is a scientific explanation for the way the lemon sets the cream and sugar, but we think that a dessert like this, from so few ingredients and in just 15 minutes, is just magic. It does need to set, though; chilled for 3 hours it is just spoonable, overnight, it's firmer and equally spectacular. And if you have it on hand, put some orange zest into the cream before scalding it, and then strain it out before pouring the cream over the berries.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Reserve 4 berries for garnish and divide the remaining berries among four 8-ounce mason jars or tempered glasses.
- Put 2 cups of the cream and 1/2 cup of the sugar in a small saucepan. Split the vanilla bean, scrape the seeds into the cream and drop in the bean halves. Bring the mixture to a boil over medium to medium-high heat and boil for 4 minutes, stirring occasionally and taking care that it doesn't boil over (which can happen really easily). Remove from the heat, discard the vanilla bean halves and stir in the lemon juice.
- Divide the cream among the glasses (the berries will float up to the top). Refrigerate until set, at least 3 hours or overnight.
- Before serving, gently whip the remaining 1/2 cup cream with the remaining 1/2 teaspoon sugar, and dollop over the possets. Top each serving with one of the reserved raspberries. (If you serve the possets the next day, you can let them warm for 20 minutes or so at room temperature before serving.)
LIME AND LEMON POSSET
Make and share this Lime and Lemon Posset recipe from Food.com.
Provided by A la Carte
Categories Dessert
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
- Remove from heat.
- Stir in lemon juice and lime juice and cool 10 minutes.
- Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
- Cover and chill possets until set, at least 4 hours or overnight.
- Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle on top of possets.
Nutrition Facts : Calories 410.6, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.1, Carbohydrate 29.3, Fiber 0.1, Sugar 26.1, Protein 1.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love