Desserts
Lime and Rose Possets
Silky lime possets scented with rose water and topped with pomegranate rubies – a refreshing, no-bake Diwali dessert.
After a decadent Diwali meal, there is only so much richness one can handle (and I say that as someone who has never turned down a second helping of anything). I love the fresh flavour of lime at the end of a meal – it refreshes the palate and does not leave you in a food coma.
The posset is a quintessentially British dessert, and my lemon possets remain one of the simplest recipes on the blog – just cream, sugar and lemon. For Diwali, I have reinterpreted them with lime and rose water. In contrast to the sharpness of the lemon version, the flavours here are more subtle – fruity and floral, with the rose coming through gently at the end. The acid in the lime juice is what sets the cream, so there is no gelatine and no eggs required.
I have topped them with pomegranate rubies for pops of colour and texture, along with a little lime zest and a few rose petals. Being a no-bake dessert, they are best made the night before, so dessert is sorted long before your guests arrive.
It's so simple, but so festive and so incredibly refreshing. Happy no-oven-needed dessert making! 🙂
The recipe
Lime and Rose Possets
Serves 6Prep 10 minCook 5 minTotal 6 hr 15 min
adventureswithsugar.com/lime-and-rose-possets/
Method
Method: lime and rose possets
- Rub the zest into the sugar: Rub the sugar and the lime zest together with your fingers, until the sugar is fragrant.
- Heat the cream: Place the whipping cream into a medium-sized saucepan on medium heat and gently bring it to a boil.
- Add the sugar: Add the sugar and let it simmer for three minutes or so, stirring until the sugar has completely dissolved (keep an eye on it – cream loves to boil over!).
- Add the lime juice and rose water: Remove from the heat and whisk in the lime juice and rose water.
- Fill the glasses and set: Pour into glasses or ramekins, cover with cling film and let set in the fridge for at least 6 hours, ideally overnight.
Method: decoration
- Decorate: Just before serving, top each posset with pomegranate arils, a little lime zest and a few rose petals.
What should I know about making this?
How far ahead can I make these?
They are best made the night before, and keep well covered in the fridge for a day or two. Add the toppings just before serving so the pomegranate stays fresh.
Can I use more rose water?
Rose water varies a lot in strength, so start with two teaspoons and taste. Too much can quickly become soapy!
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