About This Blog
I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!
Saturday, February 9, 2013
Lime Posset with Raspberries
I wanted to start this blog off with something sweet and delicious. There are few things I love more in the world than scouring the Internet and magazines for new recipes I can learn. Cooking and baking is one of my favourite things to do, and I love food! So the first recipe I'll start with is the posset. Very easy, very quick, and great to make in advance.
Ingredients: 200 ml (about one pint) of heavy cream
4 tbsp granulated sugar (caster sugar will work, too, but I use granulated)
The juice of three limes
The zest of one lime
Raspberries, for garnish
Directions: Zest one lime. Set aside.
Roll each lime on a table or countertop, pressing firmly with your hand. This will make the lime easy to juice via the squeezing method. Use a citrus juicer if you have one. If juicing by hand, place a strainer over a container to keep pulp out of the juice. Set juice aside.
In a small saucepan, pour heavy cream and add sugar. Over medium to medium-high heat, bring mixture to just boiling, and stir constantly for two and a half minutes.
Remove from heat. Add juice and zest, stir.
Divide mixture between two ramekins.
Place ramekins in refrigerator and chill. Minimum chilling time should be between four and five hours. Leaving overnight allows for complete setting of the dish.
Before serving, place fresh raspberries on the set surface.
Notes: This recipe can be done with a variety of fruits, namely lemons and even oranges.
If the boiling mixture is not constantly stirred for the full two and a half minutes, the sugar may not fully dissolve. Further, the heavy cream may become overheated or even burn.
There is room for creativity in this recipe. I once made this with a homemade pomegranate syrup. Although there was no zest to strengthen the flavour, the posset had the nice reserved taste of the syrup, making for a calmer-tasting treat.
If this dish sits at room temperature for an extended period, it will begin to soften, and sort of melt, so keep this in the fridge until it's serving time!