Lime Posset with Blackberry Cassis Compote


For the posset:
  • 2 cups Heavy cream
  • 1/2 cup Sugar
  • 2 large Limes, zest and juice
  • Pinch of Salt
  • Whipped Cream
  • Blackberry Cassis Compote
For the compote:


For the posset:
  1. Remove wide strips of lime zest from limes. Bring cream, lime strips, salt and sugar to a boil in a medium saucepan over medium-high heat.
  2. Reduce heat and simmer, stirring constantly to prevent mixture from boiling over. Cook until mixture is slightly thickened, about 5 minutes. Remove from heat and discard lime strips.
  3. Stir in 1/2 cup fresh lime juice and cool 10 mins.
  4. Fill individual dessert cups. Cover and chill possets until set, at least 4 hours.
For the compote:
  1. Drain blackberries and reserve juice. Set Blackberries aside along with 1/4 cup Blackberry juice. Combine remaining juice from blackberries and Crème de Cassis in a medium saucepan and cook on medium-high until juice has reached a low simmer.
  2. Add cornstarch to reserved blackberry juice, and stir until completely dissolved.
  3. Add cornstarch mixture to simmering juice, and stir well until liquid is thickened, about 5 minutes.
  4. Add blackberries and lemon juice to thickened sauce and stir until berries are enrobed in sauce.
For the assembly:
  1. Top with Blackberry Cassis Compote and whipped cream. Garnish with Lime Zest.

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