Lime Posset with Sugared Blackberries
By Annie PetitoPublished on June 5, 2023
Time
50 minutes plus 3 hours 20 minutes cooling and chilling
Yield
Serves 6
Ingredients
Posset
2 cups heavy cream ⅔ cup (4⅔ ounces/132 grams) sugar 1 tablespoon grated lime zest, plus 6 tablespoons juice (3 limes)Sugared Blackberries
5 ounces (142 grams/1 cup) blackberries 1 teaspoon sugar Pinch table saltBefore You Begin
This dessert requires individual serving cups. Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.
Instructions
- Combine cream, sugar, and lime zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
- Remove saucepan from heat and stir in lime juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
- Combine blackberries, sugar and salt in bowl and toss to combine. Let mixture sit for at least 15 minutes or up to 2 hours.
- When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish with blackberries and serve.
for the posset
for the sugared blackberries
Time
50 minutes plus 3 hours 20 minutes cooling and chillingYield
Serves 6Ingredients
Posset
Sugared Blackberries
Test Kitchen Techniques
Ingredients
Posset
Sugared Blackberries
Test Kitchen Techniques
Ingredients
Posset
Sugared Blackberries
Test Kitchen Techniques
Why This Recipe Works
Our lemon posset recipe has always been very popular. The rich and silky British dessert is easy to make and calls for only cream, lemon juice, and sugar. The right proportions of ingredients are key to a smooth, luxurious consistency, and for an optimally dense, firm set, we reduce the cream-sugar mixture to 2 cups to evaporate some of the water before adding the juice. A properly set posset also depends on the specific pH of lemon juice, which is about 2.6. Lime juice has the same pH as lemon juice and could be swapped directly in for the lemon juice to still produce a perfect posset. Pairing each new fruity flavor of posset with a different topping gave the desserts textural contrast.
Want more? Read the whole storyBefore You Begin
This dessert requires individual serving cups. Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.
Instructions
- Combine cream, sugar, and lime zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
- Remove saucepan from heat and stir in lime juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
- Combine blackberries, sugar and salt in bowl and toss to combine. Let mixture sit for at least 15 minutes or up to 2 hours.
- When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish with blackberries and serve.
for the posset
for the sugared blackberries
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