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Four mojito possets on a cake stand

Mojito possets

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr infusing and at least 2 hrs chilling
  • Easy
  • Serves 6

Fancy a lighter dessert after a heavy main course? These mojito possets deliver. They have all the flavours of a mojito cocktail, including a rum cream

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal697
fat63g
saturates39g
carbs27g
sugars26g
fibre0g
protein2g
salt0.07g
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Ingredients

  • 400ml double cream
  • small bunch of mint, leaves picked and torn, plus a few small sprigs to serve
  • 100g caster sugar
  • 3 limes, zested, plus 150ml juice
  • green food colouring gel

For the rum cream

  • 300ml double cream
  • 3 tbsp icing sugar
  • 45ml white rum

Method

  • STEP 1

    Put the cream and torn mint leaves in a small saucepan, bring to the boil, then remove from the heat and cover. Leave to infuse for 1 hr.

  • STEP 2

    Strain the infused cream through a fine mesh sieve into a clean saucepan, discarding the mint leaves. Tip in the sugar and bring to just under the boil over a medium heat. Reduce the heat to a simmer and continue to cook for 2 mins 30 seconds, stirring all the time.

  • STEP 3

    Remove the cream mixture from the heat, and whisk in most of the lime zest, the lime juice and a drop of green food colouring – it should be a very pale lime colour. Divide between six small pots or glasses. Chill for at least 2 hrs or overnight until set. Will keep, covered in the fridge, for up to two days.

  • STEP 4

    To make the rum cream, whisk all the ingredients together to soft peaks. Spoon the rum cream over the set possets, then scatter with the remaining lime zest and top with the mint sprigs.

Recipe from Good Food Vegetarian Christmas, December 2020

Goes well with

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A star rating of 5 out of 5.2 ratings
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