Posset is a pudding that sounds impossible. But it's far less fussy than your typical mousses et al that require scary combinations of hot liquids and egg yolks. There are no eggs in this funky British dessert. Instead, your purposefully curdle cream with lime juice. It all feels like it shouldn't work but it really does end with a creamy, delicious dessert.
This recipe from Food52 was made with heavy cream, but I made it with the light 25% cream found in India, our tiny limes and with much less sugar. It's brilliant nevertheless.
1 cup cream (I used Amul 25%)
1/4 cup caster sugar
1 tsp finely grated lime zest
2 tbsp fresh lime juice
pinch of salt
Combine cream, sugar and lime zest in a saucepan. Let it come to a boil over high heat, then reduce the heat a bit and let the cream boil for 5 minutes. Turn off the heat and whisk in lime juice and salt. Let cool for 15 minutes, then pour into pretty glass bowls. Or put in a bowl you can later spoon the pudding out of. Either ways, leave in the fridge until completely chilled and set.
Here, a scoop of lime posset is served over sliced peaches and plums.