Print Recipe

Pink Lemonade or Key Lime Possets

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 4 possets
Author: Roseanne Carrara, Smelling Salts Journal

Ingredients

Key Lime Possets

  • 3/4 cups sugar
  • 1/2 cup fresh key lime juice
  • 1 tbs key lime zest [plus more for garnish]
  • 2 1/4 cups whipping cream
  • 1 tsp vanilla
  • additional zest or chopped nuts for garnish

Pink Lemonade Possets

  • 3/4 cups sugar
  • 1/2 cup fresh lemon juice
  • 2 1/4 cups whipping cream
  • 1 tsp vanilla
  • several drops of red liquid food colouring or a few tiny dabs of pink or red gel food colouring
  • garnish as desired perhaps with a little chocolate heart* or a sugar candy heart*

Instructions

  • Put the juice, zest [if using] and sugar in a small pot.
  • For the pink lemonad posset, add a drop or two of food colouring to the mixture.
  • Over medium heat, bring to a boil and stir until all sugar has dissolved.
  • Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
  • Remove from heat, but keep in warm pot.
  • In a separate small pot or pan, over medium low heat, bring the cream and vanilla to a boil.
  • For the pink posset, add several drops of liquid food colouring or a few dabs of gel colouring to the cream.
  • Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
  • Slowly pour the cream mixture into the warm citrus syrup and stir or whisk until combined.
  • Pour the mixture into a heat-resistant container or measuring cup with a pour spout.
  • Divide the warm mixture into 4 ramekins, jelly jars, or festive glasses that have been placed on a tray.
  • Allow the possets to begin to set by leaving them on the counter for 30 minutes.
  • Then, refrigerate the possets, uncovered, for at least 3-4 hours, or until set.
  • Keep refrigerated until just before serving. [Desserts may be covered and refrigerated for several days.]
  • Add additional zest or nuts or candies* or the garnish of your choice.
  • Serve with a gorgeous little spoon, or any spoon, for that matter.
  • Enjoy!

Notes

*I made chocolate hearts for the Pink Lemonade Possets by melting chocolate chips at half power in the microwave and piping them into hearts on pieces of parchment paper. I set these in the freezer to cool quickly and topped my finished possets with them before serving.
I published this recipe, originally, on The Lunchbox Season.