Prep 15 mins
Cook 4 hrs
from Bon Apetit. The dessert delivers great results with little effort.
- 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
- 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.
Turned out very good, the family loved it. Mine was a little grainy although I followed the recipe (increasing quantities to serve 8). I topped mine with raspberry coulis instead of zest which also went very well. I am not a fan of very sweet desserts and felt that the sugar was just right. Next time I will make it in shot glasses or 1/4 cup size servings as this went round 2 people to a 1/2 cup glass.
This is unbelievably delicious and VERY easy to prepare. DH said it was the best desert he ever had! I had never made anything like this before and was somewhat sceptical, however it firmed up beautifully! This desert seemed as if it would be light and in some ways it is but it is extremely rich! The next time I make it (and there will be a next time), I will serve it in pretty cordial glasses along with delicate cookies and chocolate truffles. That would be an elegant way to end a special dinner. Thanks for posting.
This is an absolutely wonderful dessert! Extremely easy to make. It has a delicious tang to it. Lovely way to end a celebration meal. I made it exactly as written. It was in individual serving dishes and refrigerated for about 5 hours before serving. Thankyou so much for suggesting it to me.