Posset is a popular chilled dessert made from simmering heavy cream with sugar over the stove, then flavoring it with citrus (usually lemon) and chilling it in serving glasses. it's extremely easy to prepare and can be served with cakes and biscuits. A popular choice for the latter is Shortbread which I already covered in this recipe. These biscuits are also quite easy to make and can either be plain or flavored in their own way as long as that flavoring goes well with the one used for the posset.

Today's recipe will go a more traditional route with these two treats but with the addition of lime for the posset. Presenting my Lemon-Lime Posset with Shortbread recipe.

The recipe

Posset Ingredients:

  • 2 1/2 cups double cream
  • 3/4 cup caster sugar
  • 1 large lemon, juice and zest
  • 1 large lime, juice and zest

Shortbread Ingredients:

  • 1 3/4 sticks unsalted butter, room temperature
  • 1/2 cup caster sugar
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 2 tbsp icing sugar

The directions

Posset Directions:

  1. Combine the heavy cream and sugar in a saucepan and bring to a boil over low heat, stirring as it simmers. Boil for 3 minutes, then set it aside to cool.
  2. Zest the lemon and lime. Cut them in half and squeeze the halves over a bowl covered with a sieve to extract the juice. Make sure none of the seeds fall into the bowl. Whisk the juice together with the sweetened heavy cream until fully combined.
  3. Divide the posset among six serving glasses and chill them in the refrigerator.

Shortbread Directions:

  1. Preheat the oven to 190°C. Grease a 6-cup muffin tray with butter and set aside.
  2. Beat the butter and sugar together with an electric mixer fitted with a paddle attachment for 3 to 5 minutes or until smooth and fluffy. Beat in the flour and salt until a crumbly dough forms.
  3. Divide and roll the dough into 6 evenly sized balls. Divide the balls among the cups of the muffin tray and flatten them at the top. Bake for 12 minutes or until the shortbread turns golden. Remove from the oven and let the shortbread cool for 10 minutes.
  4. To remove the shortbread, invert the muffin tray over a baking tray and tap the bottom to release the shortbread.
  5. Plate the shortbread with the posset and dust the tops with icing sugar.

Serves: 6

If you enjoyed that recipe, chances are you might also enjoy other liquid dessert recipes such this one for a Sabayon and its variations. Or perhaps this one for a Mudslide cocktail drink and its variations.

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