Lime and Ginger Posset

Wednesday 26 January 2011


Lime and Ginger Posset

 On Monday evening we had guests over for dinner. Nothing special . . . just soup, salad and raclette. (Raclette is to the 21st century what the fondue was to the 20th!) 

 I did an Jerusalem Artichoke Soup with fennel which was lovely. I didn't get any pictures though . . . sigh . . .

Lime and Ginger Posset

   That's the problem when you have dinner guests. One feels almost awkward asking them to wait while you do photos . . . and so . . . I don't, and wish that I had!! 

 The salad was a lovely  Greek Salad, with lots of olives, cucumbers, peppers, red onions, tomatoes, baby gems and feta cheese in a tasty Greek dressing.

Lime and Ginger Posset

Raclette, what can I say . . . grilled chopped vegetables and meats, bathed in melted cheese and dumped over steamed new potatoes. Yum! 

 After all that though, I thought we would need something light for dessert. Light doesn't have to mean boring or tasteless though . . . Possets fit the bill perfectly. 

Lime and Ginger Posset

I often make Lemon Possets for dessert when we have guests for dinner. They have to be the quickest and easiest dessert to make ever. 

 You will never find a better dessert for ease of preparation that pays such huge dividends in taste department. It's smooth and delicious. It's rich. It's not overly filling. 

 A little goes a long way, and it always goes down a real treat! It's also a recipe that is very easy to double or triple with great success!

Lime and Ginger Posset

  I wanted something slightly different this time though, than the usual lemon, so I decided to do a lime posset. 

 Nothing unusual there . . . but add a Tablespoon of ginger syrup and some chopped preserved ginger on the top and you have created a real gem of a dinner party dessert.

Lime and Ginger Posset


Oh my . . . this was fabulous. I don't know why I never thought of it before? Ginger and lime go very well together. It was creamy and rich. 

 The lime gave it just enough tartness to counteract the sweet flavour of the sweetened cream . . . and the ginger a sweet heat, with a tiny bit of crunch atop all that creamy deliciousness! 

 Mmmm . . . sometimes I even surprise myself! This is a new favourite in the Rayner household!

Lime and Ginger Posset

It doesn't really get much easier than this. I promise you. 

Lime and Ginger Posset

Lime and Ginger Posset

Yield: 4
Author: Marie Rayner
Cook time: 5 MinInactive time: 2 HourTotal time: 2 H & 5 M
Quick, easy, rich, silky and delicious. The perfect dinner party dessert! It;s a great make ahead as well, so you can plan with confidence. You will need at least 2 hours for it to set up.


  • 400ml of double cream (a generousl 1 3/4 cups)
  • 8 TBS caster sugar (superfine sugar)
  • 5 TBS of lime juice, plus the finely grated zest of two limes
  • 1 TBS ginger syrup, from a jar of preserved ginger
  • 1 knob of preserved ginger


  1. Have 4 dessert glasses ready.
  2. Place the cream and sugar into a saucepan. Bring just to the boil, then reduce the heat to medium and boil briskly for 2 1/2 minutes, stirring constantly.
  3. Remove from the heat. Whisk in the lime juice and most of the lime zest, reserving some for the garnish. Whisk in the ginger syrup.
  4. Divide the mixture evenly between the 4 glasses. Place into the refrigerator and chill for at least two hours.
  5. When you are ready to serve, chop the knob of ginger coarsely into small bits. Mix together with the grated lime zest and sprinkle some on top of each pudding.
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Lime and Ginger Posset

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  1. What a lovely dessert. I'm also going to try it with the lemon. Thanks.

  2. Oooh that does sound good, Can you makel ahead - say the day before?

  3. Marie, I thought caster sugar was just regular table sugar, granulated white sugar. When you say super fine you don't mean it's icing sugar do you? I realize that in the UK the sugars are sometimes called different things than what I'm used to!
    This sounds yummy, my boys would like it I think, I'll have to make it when they're home from College.

  4. Hi Mary, granulated sugar is a bit more granular than caster sugar. Caster sugar is like what I used to see sold as fruit sugar in the shops. It is finer than granulated, but not as fine as icing sugar, or powdered sugar. You can use granulated of course, but the caster dissolves quicker! Hope this helps!

    Angie, you can definitely make this a day ahead! xxoo

  5. Looks so smooth and tasty..I like verrines desserts..appetizingly pretty.

  6. I have not heard of this before but it looks and sounds just wonderful! I need to have more parties I think! ;D

  7. The lime and ginger combination sound divine ... and with the ginger on top ... oooh!

  8. I lvoe the zingy flavours together, a real treat for the tastebuds ;0)


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