Lemon & Lime Possets With Ginger Crumble
The creamiest lemon & lime possets, topped with a crunchy ginger crumble! This dessert’s easy to make & super tasty.
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A really good lemon (and lime) posset is surprisingly easy to make & you’ll only need a few ingredients!
If you’re not familiar with possets, these are a creamy, chilled dessert that are made with double cream, which is sweetened with sugar & set with lemon, lime or even grapefruit juice (the juice needs to be acidic). Once set, these possets have a smooth, velvety texture & a punchy citrus flavour. We’re also adding a generous amount of lemon & lime zest into the cream as well, for even more flavour!
To serve these lemon & lime possets, we’re topping them with a homemade, ginger crumble topping. This adds some crunch to this dessert & the lightly spiced flavour, works fantastically with the citrus flavour from the possets. It’s seriously tasty!
If you’re looking for some more dessert inspiration, take a look at our ever growing collection of dessert recipes! There’s plenty to choose from, including homemade ice creams, tarts, cheesecakes, panna cotta & tiramisu…
Ingredient Notes
Lemon & Lime Possets
- Cream – We’re using double (heavy) cream to give our possets the creamiest texture & correct set.
- Lemon & Limes – We’re using the zest & juice from the fruit. Make sure to weigh the lemon & lime juice out separately, so that the possets set properly.
- Sugar – You’ll need caster sugar, to sweeten the possets.
- Sea Salt – A small amount of salt enhances the flavour in our possets. You’ll only need a pinch!
Ginger Crumble
- Butter – We’re using unsalted butter for our crumble topping. It needs to be chilled & diced.
- Flour – Plain/all purpose flour is used here.
- Ginger – I added a quarter tsp of ground ginger to my crumble, for a lightly spiced flavour but feel free to add more if you’d prefer.
- Sugar – We’re using demerara & light brown sugar, for an extra crunchy crumble.
- Oats – Rolled/old fashioned porridge oats work best for the crumble topping.
- Salt – We’re adding a pinch of salt to the crumble mix, for extra flavour. You could use salted butter instead of unsalted then leave out the extra salt.
How To Make Lemon & Lime Possets
The full, printable recipe card for these possets can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Rub Zests Into Sugar
First, we add caster sugar into a large saucepan then add in the zest of 2 lemons & 3 limes. We then rub the zest into the sugar with our fingertips. This releases the oils from the zest, adding more flavour to our possets! - Warm Up Cream
Next, we add double cream & a pinch of sea salt to the sugar then set the pan over a low heat & warm gently until the sugar has dissolved. - Juice Lemon & Limes
Whilst the cream is heating up, we need to juice the lemons & limes (separately!) then weigh out 65 grams of lemon juice & 50 grams of lime juice. - Simmer Cream
Once the sugar has dissolved, we turn the heat up slightly & bring the cream to the boil. We then simmer the cream for exactly 5 minutes then take the pan off the heat. - Whisk In Juice
Next, we add the lemon & lime juice to the cream then whisk to combine. - Strain
The posset mix then gets strained into a jug, through a sieve (to remove the zest) then left to cool for 20 minutes before being poured into glasses/dishes. - Leave To Set
Finally, we need to chill the possets in the fridge for at least 6 hours before serving. I like to chill my possets overnight, which gives them more than enough time to set.
Ginger Crumble Topping
This stuff’s seriously crunchy & is lightly spiced with ginger. The perfect topping for our zingy, lemon & lime possets!
We’re making this crumble topping the classic way! Simply rub butter into plain flour (and a small amount of ginger & a pinch of salt) then mix in demerara sugar, light brown sugar & porridge oats, to form small clumps. The crumble topping then gets chilled in the fridge for an hour before being baked until golden brown & crisp.
Posset Tips & Tricks
- Use double cream in the posset mix, for the creamiest texture & proper set.
- Simmer the cream for 5 minutes, to ensure that the possets set in the fridge.
- Rub the lemon & lime zest into the sugar before adding the cream, to give your possets even more flavour.
- Add a pinch of sea salt to the cream, to enhance the citrus flavour.
- Pass the posset mix through a sieve before pouring into glasses, for a smoother texture.
- Let the possets set in the fridge overnight!
- Serve your possets with something crunchy (like crumble topping) for contrasting textures.
Frequently Asked Questions
Possets will take at least 6 hours to set, in the fridge. I like to let my possets chill overnight, which gives them more than enough time to set properly.
Feel free to leave the zest in the possets, if you’d prefer (I like to strain the zest out!). If you’re leaving the zest in, I’d recommend letting the posset mix cool at room temperature until it starts to thicken (stirring occasionally) before pouring it into glasses. This will evenly distribute the zest through the possets.
Kept in the fridge, possets will keep for up to 3 days. Make sure to cover the top of the glasses with clingfilm.
The ginger crumble topping can be made in advance & kept in an airtight container. I’d recommend using the crumble within 3 days.
If you’re possets haven’t set, it probably means that the cream wasn’t simmered for long enough (make sure to simmer for 5 minutes) or that the juice wasn’t weighed out properly.
Equipment Used
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More Desserts To Try!
- Cherry Bakewell Crumble
- Cake Crumb Treacle Tart
- Amaretto Tiramisu Ice Cream
- Apricot & Almond Frangipane Tart
- Pear Tarte Tatin
- Amaretto Tiramisu
- Raspberry Ripple Stracciatella Ice Cream
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Lemon & Lime Possets With Ginger Crumble
Equipment
- Large Saucepan
- Microplane/Grater
- Juicer
- Sieve
- Mixing Bowl
- 4 Glasses – To Set The Possets In
- Bench Scraper
Ingredients
Lemon & Lime Possets
- 600 g Double Cream
- 140 g Caster Sugar
- 2 Lemons (Zest Of 2 Lemons & 65g Of Juice)
- 3 Limes (Zest Of 3 Limes & 50g Of Juice)
- A Pinch Of Sea Salt
Ginger Crumble
- 45 g Plain Flour
- ¼ tsp Ground Ginger
- A Pinch Of Sea Salt
- 35 g Unsalted Butter (Chilled & Diced)
- 20 g Porridge Oats
- 20 g Demerara Sugar
- 15 g Light Brown Sugar
Instructions
Lemon & Lime Possets
- Add the sugar into a large saucepan then add in the lemon & lime zest. Rub the zest into the sugar with your fingertips then add in the cream & a pinch of sea salt.
- Set the pan of cream over a low heat & leave to warm gently, stirring regularly until the sugar has dissolved.
- In the meantime, juice the lemons & limes. Weight out 65 grams of lemon juice & 50 grams of lime juice then set aside.
- Next, turn the heat up to medium & bring the cream to the boil. Turn the heat down slightly then simmer the cream for 5 minutes, stirring occasionally, to prevent it catching on the bottom.Simmer the cream for exactly 5 minutes (set a timer!). Make sure to use a big enough saucepan so that the cream doesn't boil over.
- Take the pan off the heat then whisk in the lemon & lime juice. Pass the cream into a jug, through a sieve then leave to cool for 20 minutes, stirring occasionally.
- Pour the posset mix into 4 individual glasses/serving dishes then leave to set in the fridge for at least 6 hours (but overnight is best!). Cover the possets with clingfilm after an hour.
Ginger Crumble
- Place the plain flour, ginger & salt into a mixing bowl, add in the butter then rub in with your hands, until the mix resembles coarse breadcrumbs.
- Next, stir in the oats & both sugars then squeeze the mix together to form small clumps. Refrigerate the crumble mix for at least an hour before cooking.If the pieces are too big, break them up with your fingers.
- Preheat an oven to 180°c/160°c fan (356°f/320°f) & line a baking tray with baking parchment.
- Tip the chilled crumble mix onto the baking tray & spread out into an even layer. Bake for 5-6 minutes, until the outside starts to turn golden brown then use a bench scraper to stir the crumble (bring the outside of the crumble into the middle!).
- Cook the crumble for another 4-5 minutes, until crisp & golden then leave to cool completely. If you're cooking the crumble in advance, store it in an airtight container once cool.
To Serve
- To serve the possets, sprinkle a generous amount of the crumble topping on top of each one.
