Lime posset, vanilla tuile and raspberry sauce

A posset is something you see on programmes but I’ve no idea why it’s considered fancy? It makes for a simple and delicious dessert. Choose lime as an excellent alternative to lemon. Vanilla tuile sweetens up the treat and a raspberry sauce balances the whole thing. Make this an hour or 2 in advance and you’ve got your dinner party dessert sorted.

Lime posset, tuile and raspberry sauce


Serves: 2

Time: 30 minutes prep and another cooking/baking

200ml double cream
65g caster sugar
Zest of 1 lime
3 tbsp lime juice

Make your tuile batter (I followed this recipe) and then chill for at least a few hours.

Next, heat cream and sugar slowly until boiling. Allow to boil for 2 minutes using a non-stick whisk to keep the whole thing moving.

Remove from the heat and whisk in the lime juice and zest. Divide between 2 serving dishes and chill for at least 2 hours.

To bake your tuile preheat oven to 180 degrees. Line a baking sheet with greaseproof paper/parchment and, using the bottom of a dessertspoon, spread out a spoonful of batter as thinly and evenly as possible. Bake for 10 minutes, watching through the oven window until evenly golden. Remove from the oven and, using a spatula or fish slice remove from the paper and mould into the desired shape. Do this as quickly as possible as the tuile will firm up in seconds.

In a small saucepan add a handful or two of raspberries and heat over a medium heat until they begin to liquidise. Sift over enough icing sugar (at least a couple of heaped tablespoons) to make a foamy sauce and continue to heat until glossy. Take off the heat and allow to cool slightly. Serve as desired. You could also candy some mint leaves, to serve, if you fancy.