Lime & Ginger Posset with a warm blueberry topping:

Photo:  Chris Wiles Photgraphy

Lime & Ginger Posset with a warm blueberry topping:

Another incredible dessert.   Again, not too difficult to make, certainly very impressive to see and absolutely gorgeous to consume.

Prep:           20 mins.

Cooking:      10 mins.

Course:        Dessert

Serves:         4-6

Rating:         3:  Moderate – but so much worth doing – and a bit more!

NOTE:  This is rich pud, so don’t make the servings too large.  If they want more, they can just have another one!


  • 1 pt double cream
  • 5 oz caster sugar
  • 2-3 balls of stem ginger – grated
  • Zest and juice of 4 limes (you need 4 fl oz of juice)
  • Handful of blueberries
  • Drizzle of juice from stem ginger jar
  • A non-stick saucepan & wooden spoon
  • Mixing bowl
  • Hand balloon whisk
  • Lemon juicer (I know that they are limes – but you still use a lemon juicer….. even for oranges!)
  • Grate the zest of the limes into a bowl.
  • Juice the limes using a normal juicer – see Tricks’n’Tips – and pour the juice into a mug or a bowl ready for use. No pips please; we’re British.
  • Mix the cream, lime zest, stem ginger & sugar in the non-stick saucepan. SLOWLY heat over a low to medium heat and bring to the boil, stirring continuously to avoid the cream ‘catching’ on the side of the pan – we don’t want any brown bits floating around in this beautifully pastel-coloured pud.
  • Gently boil for 3 mins. Take off heat and pour into a warmed mixing bowl that has been carefully placed on a dampened cloth or piece of kitchen roll to stop it skating about on the kitchen surface.  You are not whisking in the pan as it is a non-stick pan and it’s a metal whisk….. you want the pan to stay non-stick!
  • Whisk in the lime juice, slowly pouring the juice in as the cream is whisked.
  • When all the lime juice is in, pick up the bowl and give the whisking some effort – remember that what you are doing is introducing air to make the pud light and airy.
  • Serve in glasses or ramekins. Set overnight in fridge (minimum 3-5 hrs).
  • Just before serving, put blueberries & ginger juice in a pan & simmer for a couple of mins until berries have softened.
  • Spoon over the cold posset and serve.


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