Lime and Coconut Possets with Litchis

This is a simple eggless, gluten free dessert which is perfect for the summer heat and is make-ahead.

FOR THE LIME AND COCONUT POSSETS (SERVES 4)

• 2 limes, zest removed in wide strips (easiest to do with a paring knife)
• 100g white granulated sugar
• 425ml whipping cream
• 75ml full fat coconut cream
• 80ml fresh lime juice
• 1/8 teaspoon salt

METHOD

1. Add the strips of lime zest, sugar, salt, whipping cream and coconut cream and bring to a boil over medium heat. Reduce the heat to a simmer and heat for 5 minutes, until the cream has thickened slightly. Be careful that the cream does not boil over.
2. Remove from the heat and stir in the lime juice.
3. Strain the mixture, using a sieve, into a wide measuring glass. The divide the mixture between four small ramekins.
4. Chill until the custards are no longer warm, then cover with cling wrap and chill until set. Six hours would do, but ideally overnight.

TO FINISH

• 125ml whipping cream
• 1 teaspoon icing sugar
• 1 lime, zested into think strips
• 40g toasted coconut flakes
• litchis, if desired

1. Whip the cream until soft peaks form, then add in the icing sugar and whip to stiff peaks.
2. Spoon onto the custards, garnishing with the litchies, coconut flakes and lime zest.

Recipe by adventureswithsugar.com