This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.
Ingredients
- 500 ml double cream
- 5 large limes juice and zest of
- 150 g golden caster sugar
- 1 tsp vanilla essence
Curd
- 1 medium egg plus 3 medium yolks
- 3 limes finely grated zest and juice
- 4 tbsps tamarind paste
- 130 g caster sugar
- 1/2 tsp dried chilli flakes
- 150 g unsalted butter cut into small cubes
Servings:
Instructions
- To make the posset put the cream, lime zest, caster sugar and vanilla essence in a small pan and bring to the boil, stirring to dissolve the sugar. Lowe the heat and leave to bubble for a few minutes, stirring from time to time.
- Whisk in the lime juice then remove from the heat. Sieve the hot cream into 6-8 glasses then chill in the fridge.
- To make the curd whisk the eggs, lime, tamarind, sugar and chilli together in a saucepan over a low heat. Add the butter a cube at a time. Cook for 10-15 minutes, stirring, until it is thick and custard like. At the first sign of a "plop" remove from the heat.
- Strain the curd through a sieve into a clean bowl and leave to cool. Spoon a layer of the curd over each of the set possets, return to the fridge and leave to set overnight.
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