Lime posset

A light and lovely custard-style dessert!

I’m always dreaming up new ways to add a small, sweet finishing touch to a menu. As a lifelong fan of lighter desserts (things I like to call “fluffy, not stuffy”), mini portions of custard-type treats really work for me. While I originally created this recipe to serve at the end of a flavourful Asian-inspired meal, it would be great with any cuisine and might be especially nice on a brunch menu. Depending upon the size and juiciness of the limes you purchase, you’ll likely need 2 or 3 for this recipe. Note that you can easily – and very quickly – make this up to 48 hours in advance and refrigerate until serving time.

Ingredients

• 2 cups (500 mL) heavy (35%) cream
• 3/4 cup (149 g) granulated sugar 
• Finely grated zest of 2 limes, divided
• 5 tablespoons (75 mL) freshly-squeezed lime juice

Method

• In a medium sized, heavy-bottomed pot, stir together cream and sugar then place over medium-high heat. Bring to a boil, stirring occasionally.
• Once the mixture is boiling, reduce heat slightly (making sure it is still boiling) and set a timer for 3 minutes. Stir constantly as it boils and remove from heat after three minutes.
• Stir in lime juice and all but one teaspoon of the zest, and allow to cool for 10 minutes, stirring occasionally.
• Pour posset into small serving dishes and place in the refrigerator for at least one hour. Once cooled, cover tops with beeswax or plastic wrap.
• At serving time, garnish with remaining lime zest; you can also add mint leaves or fresh berries if you like.

Makes 4-6 servings depending upon the size of your serving dishes.