lime posset

A nice, simple dessert. Possibly not the most seasonal, but reminiscent of a summer’s day – and our late-blooming raspberry bush still has raspberries on it, so it’s also not entirely unseasonal.

2013-10-15 18.51.00

per person

90ml double cream

2 tbsp caster sugar

1.5 tbsp lime juice (and zest if using real limes)

few raspberries

  1. Heat the cream and sugar in a small saucepan until just boiling, then boil vigorously for 2.5minutes, while stirring constantly.
  2. Turn off the heat, stir in the lime juice (and most of the zest if using), and pour into small pots or glasses.
  3. Chill for at least 2 hours until set.
  4. Top with raspberries, the remaining zest, and some shaving of chocolate. Serve as is or with shortbread.

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