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.
Servings: 4 Possets
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.
Notes
1. Cooking On An Aga - Warm the cream & sugar on the simmering plate, to dissolve then move over to the boiling plate (use the outer edge) to boil. Cook the crumble topping in the baking oven, on the second from bottom set of runners.
2. Serving Glasses/Dishes - I used 250ml glasses for my possets but feel free to use different size glasses/dishes if you'd prefer.
3. Weighing Out Juice - Make sure to squeeze & weigh out the 2 different juices separately! This is key to setting the possets properly.
4. Simmering - Make sure to simmer the cream for exactly 5 minutes, to ensure that the posset sets properly. The cream should be thickened once cooked.
5. Setting Time - Possets will take at least 6 hours to set in the fridge but I'd recommend letting them chill overnight just to be sure that they're set.