Lime possets with raspberries

Lime possets with raspberries

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(31 ratings)

Prep: 10 mins Cook: 3 mins Plus chilling


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal619
  • fat54g
  • saturates30g
  • carbs34g
  • sugars34g
  • fibre0g
  • protein2g
  • salt0.06g
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  • 200ml double cream
  • 4 tbsp caster sugar
  • 3 tbsp lime juice (about 3 limes), plus zest 1 lime
  • few raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  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.

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Comments, questions and tips

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Pluto's place's picture
Pluto's place
12th Aug, 2019
Didn’t deviate from the recipe and guests loved it! Simple but elegant served in tea cups x
26th Jun, 2017
So simple to make and so delicious. I did find it a little on the sweet side though. I will use a little less sugar next time, as there will definitely be a next time.
10th Apr, 2017
So simple and so tasty - quite sharp and strongly citrus tasting. I used two large limes and easily got the ~50 ml of juice that is required. Even the leftovers from the saucepan taste awesome before they are chilled. I can't believe I've never found this recipe before!
27th Nov, 2016
Such an easy dessert to make, my friends love it - It's my go-to pudding for when I have people round now. It's rich but quite citrusy which keeps it light - YUM.
25th Apr, 2016
Delicious dessert that's always a winner. Half lemon half lime works really well. Shortbread completes it.
19th Oct, 2015
really lovely but I used less sugar the second time as it was a bit sweet.
18th Apr, 2015
Second time in a week - I think I'll allow half a lime for a tablespoon juice, as always have some left over. I love making things in advance - however, this time I put the raspberries (frozen) and the lime zest on top before putting them in the fridge - will let you know if it's a disaster or not!
28th Feb, 2015
Not bad as a fresh winter desert either! I made almond shortbread and the combination worked really well.
21st Jul, 2013
I made this last night as a "light" dessert to follow a huge Mexican feast!! It was lovely, very citrussy- but still quite sweet. Would make again, although next time will grate the zest (used a zester and the long strips weren't good).
8th Jun, 2013
Really nice pudding, very sweet though. Next time I will add a little less sugar.


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28th Aug, 2013
I added a ginger biscuit base like you would for a cheesecake and drizzled raspberry coulis over top it was lovely.
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