Limeandlemonposset Recipes

LIME AND LEMON POSSET

Lime and Lemon Posset image

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

Ingredients

2 1/4 cups whipping cream
3/4 cup sugar, plus
1 teaspoon sugar
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon grated lemon peel
1 teaspoon lime zest

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

GORDON RAMSEY LEMON POSSET

Gordon Ramsey Lemon Posset image

This recipe was taken from Gordon Ramsey's Sunday Lunch, a light and simple dessert, very easy to make! Would go great with Martha Stewart's Lime Meltaway's. The serving amount is average depending on the size glasses/dishes you use to serve.

Provided by Dee-lish 2

Categories Dessert

Time 3h15m

Yield 3 glasses approx, 3 serving(s)

Number Of Ingredients 3

Ingredients

300 ml double cream
75 g caster sugar
1 -2 lemon, juice of

Steps:

Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.

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Heat the cream: Transfer the cream, the sugar, the salt and the zest to a deep pot and heat over medium high heat until it starts to boil. Reduce the heat and boil, stirring constantly, for 1-2 minutes, taking care not to boil over.
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