Lime possets with raspberries

Lime possets with raspberries

You only need four ingredients for this refreshing summer dessert, plus it can be made a day ahead

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 mins

Plus chilling

Method

  1. Put the cream and sugar in a small saucepan. Heat until just boiling, then boil vigorously for 2½ mins, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between 2 small pots or glasses. Chill for at least 2 hrs (or overnight if you're making ahead), until set.
  2. To serve top each posset with a few raspberries and the remaining zest.

Per serving

619 kcalories, protein 2g, carbohydrate 34g, fat 54 g, saturated fat 30g, fibre 0g, sugar 34g, salt 0.06 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • 07 July 2010

    kfrej rated and commented on this recipe

    5 stars

    lovely and refreshing

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  • 08 July 2010

    ailiejan rated and commented on this recipe

    5 stars

    so easy and so delicious

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  • 23 July 2010

    *The little Girl Chef * commented on this recipe

    I really liked this recipe although I think i could do with a bit more lime juice. I also made a biscuit base with orange segment on top as a kinda mock trifle. It was perfect. Love this recipe will most definatley make this again

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  • 24 July 2010

    ruth styles commented on this recipe

    i added gooseberries instead of lime mmmm

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  • 22 August 2010

    Krissy rated and commented on this recipe

    5 stars

    Lovely, refrshing & so easy to make!

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  • 05 October 2010

    AbFab rated and commented on this recipe

    4 stars

    This is virtually identical to a Gary Rhodes recipe which has become one of my staple desserts... mainly because the ingredients are so easy to remember that I can pick them up in the supermarket when I realise I need to make a pudding but haven't looked up any recipes in advance! Nice variations include: doing it with half lemon and lime juice; top it with blueberries instead of raspberries and (my own personal favourite), slice some bananas in the bottom of the glass before topping with this (their blandness complements the rich flavour).

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  • 15 October 2010

    charlotte rated and commented on this recipe

    5 stars

    this was so simple to make, but i made it with lemons instead! and drizzled sugar on the top, one word, YUMMY!

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  • 08 November 2011

    Philippa rated and commented on this recipe

    5 stars

    Amazing dessert. Everyone loves it. So simple to make it has become a firm favourite.

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  • 10 March 2012

    Lulu rated and commented on this recipe

    5 stars

    Very easy and very tasty. I used lime and lemon which worked well. They are quite sweet so you don't need much per person. I served them in espresso cups with a little biscuit on the side. Went down very well with my guests.

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  • Binder photo Me

    07 August 2012

    Me commented on this recipe

    THIS RECIPE WAS AMAZING!! so easy so yet sooo tasty- thankyou!!

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  • 03 April 2013

    km1987 rated and commented on this recipe

    4 stars

    This recipe was so easy and made a great dessert which went down well with the whole family!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 mins

Plus chilling

Ingredients

  • 200ml double cream
  • 4 tbsp caster sugar
  • 3 tbsp lime juice (about 3 limes), plus zest 1 lime
  • few raspberries
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Per serving

619 kcalories, protein 2g, carbohydrate 34g, fat 54 g, saturated fat 30g, fibre 0g, sugar 34g, salt 0.06 g

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