V-Day Special: Lime and Berry Posset

Finally, time for dessert. Something sweet and delicious to finish the evening off.

So this dessert is something I tried with my girlfriend when we went out for dinner one time and it was such a great and refreshing dessert, I had to try it out myself. But I wanted to jazz it up a bit, so I took the classic Posset (Pos-It), a cream based dessert, and added my own twist and extra snazzaroos to it which I will share with you guys below.

This one needs a little prep beforehand as the cream needs to be set in the fridge, so I recommend you do this ahead of time during the day.


(Prep/Cooking time: 1Hr 30 Minutes, Difficulty Level: 2 – Easy, Cost: ££ – Cheap)

(Suitable for Vegetarians)

Ingredients (Serves 4-5):

  • Double Cream (300ml)
  • Caster Sugar (75g)
  • Fresh Lime
  • Frozen Berries (1 cup)
  • (Optional) Assorted Fresh Fruit



  • Large mixing bowl
  • Sauce Pan
  • Whisk
  • Sieve
  • Ramekins/Small Glass Cups


1)      In your sauce pan, start by pouring in your cream and 50g of sugar and turning it on to low-medium heat and bring it all to a simmer, whilst whisking continuously.


2)      Once the cream has simmered for about 2-3 minutes, it should look slightly thicker in the pan. If it is, take it off the heat and pour into your mixing bowl.


  • Pass it through a sieve if it has burnt to remove any lumps and burnt cream bits.

3)      Next, squeeze in the juice of a lime and grate in the zest of half a lime and whisk it all together.


4)      Once all is combined thoroughly, ladle it evenly into your ramekins, cover with some cling-film and place in the fridge to set for about an hour (or until it is firm).

5)      In another sauce pan, pour in your frozen berries, the rest of your sugar and 1/3 cup of water and bring it to a light simmer over low-medium heat.

6)      Once the berries are all soft and the water has evaporated by a 1/3, pour it all into a sieve placed on top of a clean mixing bowl.

  • If you want your coulis to be thicker and not too runny. Only spoon out the berries into the sieve instead.
  • Or you can continue simmering the berries until a lot of the water has evaporated, giving you a thicker consistency.

7)      Using a spoon or a ladle, push the berries through the sieve to get the coulis/juice and flavour in the bowl, leaving all the pulp and seeds in the sieve. Then set aside to cool.


  • Remember to scrape off any excess coulis  from the bottom of the sieve.

8)      Once fully cooled, take your ramekins out and ladle in a thin layer of the berry coulis on top of the cream.


9)      (Optional) Decorate the ramekins with some assorted sliced fruit.

10)   You can either place into the fridge for later or serve them up straight away.

11)   Serve with some tea or coffee and some biscuits or just as it is by itself and Enjoy!



I’ve entered this dish into Fiesta Friday over at The Novice Gardener along with many other wonderful blogs and recipes from other bloggers. So come take a look at the wonderful food that is being served at the party.

Fiesta Friday Badge Button I party @


15 thoughts on “V-Day Special: Lime and Berry Posset”

  1. Love this twist on the posset . . . my local favorite bakery/cafe makes the best posset and I’d never had them before this year. . . . which launched me into some research on possets. Here is a link although it makes me wince looking at the photos before I got an actual camera . . . anyhow, again Ka, thank you for joining us this week and gracing us with your talent, humor and enthusiasm!!! https://burgerbird.wordpress.com/2014/04/18/the-fig-sue-historical-posset-and-things-your-history-book-didnt-teach-you/

    Liked by 1 person

    1. Haha I see what you mean by that. Honestly, I dont even have a proper camera nor do I have a good set up for lighting. Im just using my phone and my cheap old camera if there is any power in it. But hey ho, we all improve eventually. 😀

      Thanks for the link as well! x


  2. Wow, you go Ka!! A college student showing the rest of the world that eating at home can be done? Kudos to you, I’ll be following you and seeing what you come up with. Great blog!! Hopefully other students/singles will take a leaf from your blog 🙂

    Liked by 1 person

      1. Typically, in the US we use puddings or custards in a dish like this – the stovetop pudding would usually have cornstarch to thicken, while custard would be baked. That’s all changing now that everyone has access to so many different lovely dishes like this! 🙂

        I’ve never heard anyone actually use the word “posset” but have only read it in books!

        Liked by 1 person

        1. Yeh, tbh I didnt really hear of it until I went out with my gf for dinner last year and she ordered it. It was so refreshing and light even though it was made out of cream. I really wanted to make this for my blog and share it with everyone, but the one i ate was actually a passion fruit one and seeing as college/uni students cant really get passion fruit, i changed it up a bit with more common ingredients.


          1. Good job! You can’t get passion fruit here in Minnesota very easily, either! 🙂 I saw three in the market once, but they didn’t look so hot…

            I’m going to have to try this! Maybe for my dinner party, Sunday! Thanks!

            Liked by 1 person

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