Lime Posset
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This lime posset might be even better than my original recipe for lemon posset. I do not make that statement lightly, as lemon posset is absolutely delicious! I’ve been making posset and all its iterations for about 10 years now.
When I first discovered the recipe on a London gastro-pub’s online menu, I started experimenting with all the flavors! But you can’t just use any fruit to make posset, citrus must be involved for it to “work”. (This post was originally posted on July 31, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases.)
This recipe has been getting rave reviews ever since it was first published in 2013. This version is a little different than my other possets as I’ve added crushed graham cracker crumbs to the bottom of the shot glasses for a sort of lime pie twist. (It’s also delicious with key limes!) The inspiration for the “twist” actually came from one of my readers who commented that she served her posset with graham cracker crumbs! Brilliant, and thank you!
What is posset?
Posset has actually been around for hundreds of years, and is mentioned in Shakespeare! It originally was more of a 16th century English drink made with ale. Just like citrus juice helps set the posset in modern day posset recipes, ale “curdled” the cream and the resulting drink was eaten. Obviously, it’s become the dessert we know today due to modern refrigeration which helps set up the posset even more to become the lovely rich dessert we know today. You can read more about the history of posset on my Lemon Posset post.
How can I make it low carb?
Once I’d made classic posset, I had to try and low carb and keto friendly version. This Low-carb Posset is made exactly the same way as the lemon posset recipe with the substitution of Swerve or erythritol for the sugar. Of course you’ll want to omit the graham cracker crumbs to make this completely low-carb and keto friendly. It’s a wonderful dish to make for those who struggle with glycemic issues or diabetes!
Can I make this lime posset recipe gluten free?
Since posset is naturally already gluten free, just omit the graham cracker crumbs or substitute them for crushed gluten free graham crackers or cookies.
Ingredients for lime posset
Should we call these lime posset parfaits or mini lime pie in a glass? I mean you could totally leave the graham cracker crumbs out to leave it gluten free and low carb, but honestly it’s just one Tablespoon in each serving, and it absolutely sends it over the top!
So besides the graham cracker crumbs, the ingredients for lime posset are exactly the same as the ingredients for lemon posset, just switch out the lemon for lime juice and zest!
- double cream or heavy cream
- lime juice and lime zest from 2 or 3 limes. (Reserve half of the zest for garnish on the top)
- 3/4 cup sugar
- graham crackers or graham cracker crumbs for the bottom of the individual glasses.
Trouble shooting posset
This recipe is nearly fool-proof. Over the last ten years, the number have times that it hasn’t turned out is just one. If it doesn’t set for you, there are just two reasons (I can think of) of why that might be.
- The cream and sugar didn’t boil for the full three minutes. Make sure you boil the cream and sugar for three minutes. So once it comes to a boil, time it, stirring constantly. You’ll start to notice it’ll begin to get a bit thicker toward the end.
- The acid level of the citrus or the amount of citrus wasn’t enough. So for example, with Orange Posset, oranges are not as acidic as lemons, so when I was first experimenting with different types of citrus, I made sure add a bit of lemon juice to the orange juice to the posset mixture ensure it thickened up enough.
How to serve posset
This is where you really get to have fun! I’ve served posset in sherry glasses, small ramekins, small glasses, and champagne glasses with raspberry coulis on top for a dinner party.
If you’d like to make the recipe for an outdoor party, I recommend these angular mini dessert glasses. Since they’re smaller, one recipe will make about 9-10. Top them with fresh raspberries, blueberries or tiny wedges of lime, a twist of lime peel, or with fresh mint. I also like these small dessert glasses, which sort of look like large shot glasses.
How to make lime posset
This creamy dessert is almost embarrassingly easy to make!
- Zest and then juice limes. You’ll need 5 Tablespoons, so if your limes are particularly small, you might need three. Zest the limes first and save some of the zest of the limes for a garnish if you wish.
- In a stainless-steel pot or pan, bring sugar and cream to a boil, stirring until sugar dissolves. Stir mixture after it comes to a boil for a full three minutes, adjusting heat to medium-low heat if necessary to keep it from boiling over. But it should boil the entire 3 minutes.
- Turn off heat and add lime juice and 1/2 of the lime zest, stir.
- Let the posset sit for 10 minutes while you fill the serving dishes or glasses with 1 Tablespoon each graham cracker crumbs. You can also add some graham cracker crumbs to the top of each posset if you wish.
- Carefully pour the mixture into serving glasses.
- Cover with plastic wrap and chill possets one hour or overnight.
- Serve with fresh berries, tiny wedges of lime or fresh. mint leaves.
Key lime possets or lemon lime posset
To make key lime posset, just substitute the lime juice for key lime juice. For the lemon lime version, just use equal amounts lemon and lime juice and zest.
How long does posset last?
It’s usually gone the day after it’s made, but I’ve eaten it up to 4 days after making it. Of course it needs to be stored in the fridge!
Lime Posset
Ingredients
- 16 ounces heavy or double cream
- 3/4 cup sugar (5.25 ounces)
- 5 Tablespoons Fresh lime juice and zest about 2-3
- 6 Tablespoons graham cracker crumbs
Instructions
- In a medium sized, heavy bottomed pan, bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- While posset is cooling, fill each serving glass with 1 Tablespoon graham cracker crumbs
- Stir in lime juice and half the lime zest, and allow to cool for 10 minutes.
- Pour posset into serving glasses or ramekins and cover with plastic wrap.
- Chill for one hour or more. Posset can be made a day before.
- To garnish lime posset use remaining zest, more graham cracker crumbs, small lime wedges or fresh berries.
Notes
- key limes can be used when they are in season.
- This recipe can easily be doubled.
Most of my family is lactose intolerant. I haven’t seen lactose free cream, but they sell lactose free half and half at the local store. Do you think boiling it down to “cream thickness” would work? Thanks!
To be honest, I’ve never tried it with lactose free cream.
Five tablespoons of lime juice seems like a lot! My limes are pretty juicy, will that be too tart? Maybe I’ll zest and juice first, then taste as I go?
I guess? the lime juice what contribute the setting. Also limes aren’t as tart as lemons.
I am visiting relatives who have lemons and limes in their yard. I tried the lemon posset first and the next day lime. Delicious and so easy to make! My husband remarked that he would like a little crust so that is something I will do next, adding the graham cracker crumbs. It is so good I could just eat it out of the pot. Can’t say enough about this dessert, except I know that it isn’t something you should eat all the time, but you want to!
Lol, I agree! Why don’t more people make it! Thanks!
If your using the limes to hold the dessert mixture in this recipe, how many limes will this recipe fill?
I’ve never used the lime shells to hold the posset. I’m guessing maybe 5 whole limes which would be 10 lime halves because they are quite small.