Google: What is a posset? A posset is an old-fashioned English dessert which has the texture of a creamy mousse or pudding. It’s egg-free custard comes together by combining sugar, cream, and citrus juice. No eggs, gelatine, flour, or cornstarch are needed, the posset thickens without any of them.
I saw on google from bbc.co.uk, lemon posset with shortbread a while back. I have recreated it with a touch of vanilla, honey and use savioardi biscuits, blueberries and cocoa powder. My lime posset is soft, creamy, delicate vanilla custard serve with fruits and biscuits. Let’s cook!!!!
600 ml thickened cream
150 g light brown sugar
5 Tbs lime juice
2 Tbs running honey
1 Tsp vanilla extract
125 g blueberries, wash and dry
4 savioardi biscuits, smash crumble
Cocoa powder (OPT)
Place cream and the sugar into a large pan over a low heat. Allow it to bubble gently while stirring until the sugar is fully dissolved; this will take about 5 minutes.
Take the pan off the heat and add honey, vanilla and juice. Beat it together to combine well and leave aside to cool. Divide the mixture between glass bowls, cover each with cling film and leave to chill in fridge overnight.
The next day just before serving I crush and crumble savioardi biscuits and divide it between glass bowls. Next arrange berries around the bowls and then sprinkle some cocoa powder. Serve with coffee.
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