Lime Posset with Sugared Blackberries
Years ago, we fell hard for the bright, velvety simplicity of lemon posset. Now we've used science to prepare this favorite in an array of fruity flavors.
Gather Your Ingredients
PossetKey Equipment
Before You Begin
This dessert requires individual serving cups. Reducing the cream mixture to exactly 2 cups creates the desired consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount.
Instructions
1.
FOR THE POSSET: Combine cream, sugar, and lime zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
2.
Remove saucepan from heat and stir in lime juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses. Refrigerate, uncovered, until set, at least 3 hours or up to 2 days (if chilling for more than 3 hours, cover each ramekin).
3.
FOR THE SUGARED BLACKBERRIES: Combine blackberries, sugar and salt in bowl and toss to combine. Let mixture sit for at least 15 minutes or up to 2 hours.
4.
When ready to serve, uncover possets, if needed, and let sit at room temperature for 10 minutes. Garnish with blackberries and serve.
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