Key Lime Posset
These key lime possets couldn’t be easier to make, yet look and sound elegantly complicated. Super creamy with a refreshing lime twist. A British classic and a crowd pleaser.
You guys are in for a real treat today! I’m so happy to introduce you to my good friend Lisa, who blogs over at Sweet2Eat Baking!
I met Lisa (virtually) a little over a year ago, and she has to be one of the sweetest, most generous ladies I know. Right off the bat, she was offering to help me learn the tech side of blogging, and it didn’t take long before I recognized her amazing talent and hired her to build this here blog for me, from the ground up. She’s all the way on the other side of the Atlantic (in the U.K.), and we were able to communicate through Facebook to help bring Baking a Moment to life. Since then, my blog has run like a well-oiled machine, which is a true testament to her attention to detail and mastery. I can truly say that Baking a Moment could not be what it is if it wasn’t for Lisa!
So I’m handing things over to her today, as she has generously offered to share this treat with my readers while I get things back in order after
several weeks of sheer insanity 9 days of travel. So, without any further ado, here’s Lisa!
Well hellooooo Allie fans! *waves* I’m Lisa, a British mum of 3 girly girls, and a giant man-baby. I’m the author/photographer over at Sweet 2 Eat Baking. I blog about baking, desserts and generally anything sweet to eat (hence the blog name. 😉 )
I’m so excited to be guest posting here on Baking a Moment for Allie while she’s away enjoying herself. I’mma jealous mucho!
I met Allie about a year and a half ago when she stopped by my blog with the sweet comments she leaves. I was stunned and in awe with all of her beautiful photographed goodies, and we quickly became friends. In fact, I designed this here little blog for her which was a great excuse to chat with her and ramble away! 🙂
And now you all get to put up with my rambling! Yay for you, LOL.
I’m a typical tea-loving British girl, but I’m not BFFs with Prince William, don’t live in London, don’t talk like a cockney aristocrat, and certainly do not have a stiff upper lip!
I am, however, a mahoosive fan of British desserts. And I’m inviting you all today to join me in my quest to get these wonderful British desserts more well known, because they are ‘terrific’, governor! (sorry, couldn’t resist that one).
And today, I’m sharing a classic posset with a twist, a key limey twist. 😉
I can hear you all screaming ‘what is a posset?’ Let me explain, a posset is like a pudding but oh so much better. A posset is made with double (heavy) cream, sugar, and the juice of a fruit — usually lemons. It is cooked gently until the sugar dissolves so it sets. The texture of a posset is amazing – so silky smooth and rich too. And did I mention they’re divine too? *toot toot*
This key lime posset is ridiculously easy to make, immensely creamy with a refreshing tart twist from the key limes, and textured with the zest of the limes too. Totally optional, but amps up the flavour even more.
Possets are sweet too, so if you’re crazy and sugar-fuelled like moi, you’ll love these.
Go on, give them a try!
Cadbury Marvellous Creations Custom Chocolate Bar
Thank you for having me over Allie, and for the opportunity to connect and share one of my recipes with your fellow readers. Hope you’re having a blast. Don’t forget to rest up too.
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Isn’t she just the coolest? And I can’t even get over those possets. I never even knew such a thing existed but now I’m dying to try out the recipe and see what kind of a spin I can put on it. I hope you guys enjoyed! And we’ll talk again on Monday, ok? I have a really awesome giveaway for you so be sure to pop by!
Have a great weekend!
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Key Lime Posset
- 600 ml double (heavy) cream, (2 3/4 cup + 2 tbsp )
- 200 g caster (fine) sugar, (1 cup)
- 75 ml key lime juice, (1/4 cup + 1 tbsp)
- zest of 3 key limes, (optional)
- Pour the sugar and cream into a large saucepan and gently heat, stirring continuously, until the sugar has fully dissolved, then simmer for 1 minute.
- Remove from the heat then immediately stir in the key lime juice and the zest, if using.
- Divide the mixture between ramekins or small bowls, and allow to come to room temperature before covering with plastic wrap and transferring to the fridge.
- Allow to chill for at least 3 hours, or up to 24 hours.
- Serve on it's own, or with complimentary fruits such as blueberries or raspberries.
Could this be used as a filling between layers of cake?
I’m afraid I haven’t tried that so I can’t say for sure.
Possets are new to me too, but it looks like pudding. I love pudding/ custards. I also love key lime. This is a keeper as far as I am concerned.
I thought the same thing Carol! Love it 😉
Lisa it’s so great to see you over here!! I love British desserts but have never heard of posset before. This is looks ridiculously amazing!!
Thanks Zainab. You can’t beat amazing and quick desserts for a quick fix. 😉
That is so neat that she is not only a baker and blogger, but a tech and web guru too! Lisa, Imma jealous mucho that you live in England 🙂 I love British accents! And these key lime possets sound incredible. Citrus lightens things up and is my favorite thing about summer! Pinning! Enjoy your vacation Allie!
Hehe, Mary. I’mma jealous of you peeps in the UK. Maybe you wouldn’t be so jealous when you realise a lot of your candy and ingredients aren’t over here. If you’re still jealous I’m willing to swap homes with you! 😆
Thanks for pinning and stopping by. It’s great to connect with all of Allie’s followers too. 🙂
Thanks Mary Frances, and isn’t Lisa awesome? I want to grow up to be like her someday!!
I’ve never had a posset before but it looks and sounds fantastic, Lisa and Allie! I am a big fan of key lime anything so I know I would love this! Love that it’s easy to whip up too 🙂
I’m a huge fan of key lime anything too, Kelly. Such a pity they’re so hard to find over here. And yes, sooooo easy.
I’m glad you like the recipe. 🙂
This sounds so delicious and refreshing! Can you tell me the minimum time needed for it to chill? Thanks!
Hi Laura, I just noticed my typo in the recipe. A typo meaning I didn’t hit the keyboard hard enough for it to show! 😆 The minimum chill time is around 3 hours. You could try speeding it up in the freezer a little, but ensure it doesn’t freeze on the outside.
Thanks for stopping by Laura.
Nice to ‘meet’ you Lisa 🙂 Sadly I went to London as a college student and I don’t think I ate much of interest. I’d love to go back and try some authentic British desserts, thanks for sharing one with us. This looks so pretty and refreshing for summer!
So nice to meet you too, Sherri. I think you’ve been to London more times than I have too! I’ve only been once, for a day, and that was well overdue at the age of 30! 😆
I don’t think there’s much to be said about British food as a whole, but our desserts are worth shouting about. 🙂 Let’s not talk about jellied eels though. I’ve never tried them, the thought of them makes me cringe. That’s a London/south thing though, I’m in the midlands so we have different more northern things here.
Two of my favourite bloggers together! Yay! I love posset and the chemical reaction between citrus and milk always astonishes me 8)
Thanks Erika! I had never even heard of posset before so I’m really astonished too! 😀
Thanks so much, Erika. The science of baking is pretty darn cool, eh? 🙂