Recipe: Lime Posset from the 1400s

Lime Posset @ the brand new 25 Lusk (

The dish: lime posset, a silky, eggless custard whose origins can be traced to England in the 1400s.


Lime Posset   

Recipe adapted from Matthew Dolan of Twenty Five Lusk

1¾ cups plus 2 tablespoons heavy cream
 ½ fresh vanilla bean, split and seeds scraped out
 ½ cup fresh lime juice 

Makes 4 servings

2/3 cup granulated sugar

In a small saucepan over medium heatcombine the cream,sugar and vanilla bean and seeds and bring to a boil. Reduce 

the heat to low and simmer until slightly thickened, about 3minutes. Stir in the lime juice. Continue cooking for 5 more

minutes, then pour into one glass serving container or foursmaller ones 

(like martini glasses). Refrigerate for 2 to 3hours until set. Serve. 

For his posset, he brings cream to a boil, then adds real vanilla bean and a wallop of fresh lime juice. Dolan then carefully pipes a thin layer onto flat rectangular plates using a fondant gun. The shimmering result is akin to the sheen of ice on a lake after the first frost. Finally, to order, the posset is finished with knolls of Champagne granité, mint and kiwi.



~ by elevatedsouthern on 2010/11/01.

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