Lemon and Lime Possets
A very rich and dense dessert. I actually make 8 small desserts out of this recipe.
2 1/4 cup whipping cream
3/4 cup plus 1 TSP sugar
4 Tbsp fresh lemon juice
3 Tbsp fresh lime juice
1 tsp grated lemon peel
1 tsp grated lime peel
I box fresh blueberries, washed and towel dried
1 box Walker’s Shortbread fingers (you only use 4 of the cookies) crushed into rough crumbs
- Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and lime juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.
- Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl.
- If using shortbreads on top; crush 4 of them into rough crumbs with a rolling pin. Spread on a cookie sheet and toast in a hot oven at 400 degrees until lightly browned. They burn quickly, so watch closely. Allow to cool. May make ahead and store in air tight container.
- Just before serving, sprinkle the lemon/lime zest mixture on the top of each posset. Add either the fresh blueberries (about 8 or 9 to each cup) or toasted shortbread crumbs also to the tops. Serve.