A fancy grown-up dessert or an even fancier palate cleanser if you dare, these decadent, egg-free, Lime Posset w/ Lychee desserts taste more complex and way more sophisticated than the short list of ingredients implies. This is a great recipe to whip out when you’re trying to impress without losing your cool in the kitchen.
I found this recipe in Bon Appetit magazine and was immediately intrigued. The only time I’d heard of posset was years ago on an episode of one of the funniest shows ever, Come Dine With Me.
The cool thing about posset is, aside from sounding super fancy and refined, it’s made from only a few ingredients, none of which are eggs. That’s right, posset is egg-free! Posset is instead made by mixing citrus juice with whipping cream that react together to thicken the mixture to a smooth delightful texture.
God I love food science.
I first tried this recipe last summer and it provided the perfect tart treat. The taste of lime hits first with a tangy, refreshing kick, then comes the heady fragrance of lime zest and exotic lychee, and the cream’s smooth, silky consistency satisfies the need for a voluptuously textured dessert.
This dessert would be equally suitable for winter, when citrus is in season. It’s rich, yet light enough to follow a heavier winter feast.
Basically it’s a winner and why haven’t you dropped everything to make it yet? Just kidding, I’m glad you’re still here with me. Thanks for reading right to the end, by the way.
I should tell you, if you’re interested in trying posset, don’t get stuck thinking lime is your only option. Any citrus will do! Whether you dislike lime or just want to try new things, I’d suggest giving other citrus fruit a try. I’m thinking blood orange for a grown-up creamsicle vibe, maybe grapefruit, or, oooh, even PINEAPPLE, yum.
Ok so pineapple isn’t citrus but it’s acidic and I think it’d work really well. Maybe add in some coconut too? The possetbilities are endless (yusss food pun!).
Well I’ve given you lots of ideas to get started on your posset journey. Please, if you try this recipe, share your results with us in the comments below, or, if you’re on Instagram or Facebook, tag your pictures #dulcetdevotion or @dulcetdevotion and I’ll share them there!
Without further ado, here’s the recipe.
Mel xo
- 2 limes, juice and zest (for posset and for garnish)
- Pinch of kosher salt
- ½ cup plus 1 tablespoon sugar
- 2½ cups heavy cream, divided
- ⅓ cup fresh lime juice
- 1 15-ounce can lychees, drained
- Bring wide strips of lime zest, salt, ½ cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat.
- Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes.
- Remove from heat and stir in lime juice.
- Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 6 small glasses, or serving bowls.
- Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
- Just before serving, whisk remaining ½ cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
- Top each custard with dollops of cream, a few lychees (I added a bit of the syrup too), and some finely grated lime zest.
- Custards can be made 2 days ahead. Keep chilled.
