How to Make Lime and Coconut Posset with Spiced Biscuits
Posset is typically a dessert made from lemon, lime or other citrus juices, cream and sugar.
The recipe is relatively simple and the mixture is set in the refrigerator. This recipe adds coconut, but it can be omitted for a more traditional Posset recipe.
The biscuits with the recipe are a nice accompaniment to the Posset. Of course you can serve your possets without any such side.
How to Make Lime and Coconut Posset with Spiced Biscuits
Yield:
6
Prep Time:
10 minutes
Cook Time:
2 minutes
Total Time:
12 minutes
Ingredients
- For the posset:
- 2 tbsp ground dessicated coconut
- 4 kaffir lime leaves, shredded
- Zest and juice of 2 limes
- Juice of 2 lemons
- 5 oz caster sugar
- 20 fl oz double cream
- For the biscuits:
- 7 oz self-raising flour, plus more for dusting
- 1 tsp lemon zest
- 1 egg yolk
- 2 ½ oz caster sugar
- ¼ tsp ground ginger
- 1 1/2 tsp freshly ground cardamom
- 3 ½ oz unsalted butter, diced
- Pinch of salt
- Icing sugar, for dusting
Instructions
- To make the posset, pour the cream into a saucepan and stir in the lime leaves as well as zest and sugar.
- Bring it to a boil over medium high heat and whisk in the citrus juices until well combined.
- Continue to boil the mixture and fold in the ground coconut until they are distributed evenly throughout the mixture.
- Tip the mixture into a fine mesh sieve and strain into a medium bowl.
- Ladle it into serving glasses and leave in the fridge for a couple of hours or until it sets.
- To make the biscuits, place the flour in a large bowl, along with diced butter, and work them together with your hands until they form a flaky mixture.
- Place the egg yolk in a bowl and stir it into the mixture along with caster sugar, ground spices, lemon zest as well as a dash of salt until they blend together to form a smooth, soft dough.
- Wrap it up with a plastic sheet and refrigerate for an hour to chill.
- Meanwhile, war up your oven to 350 degrees F.
- Peel off the plastic sheet and flatten the dough out onto a floured working surface, using rolling pin, into a ¼’’ thick rectangle.
- Carve out 2 ½’’ discs, using a cookie cutter and arrange them on a baking tray, lined previously with a wax paper.
- Bake the biscuits in the hot oven for 10 minutes or until they brown slightly.
- Arrange them on a wire rack and set aside to cool completely.
- Dust them with icing sugar and set aside.
- Serve each chilled posset alongside a couple of spiced biscuits.
Last Updated on April 21, 2023 by Carleen
