Lime Possets With Mint and Mango Fruit Salad Recipe

Daniel Gritzer
Lime Possets With Mint and Mango Fruit Salad Recipe

Thickened with lime juice, this sweet cream pudding contains no gelatin, starch, or egg. [Photographs: Daniel Gritzer]

Made with cream and sugar, flavored with lime zest, and thickened with lime juice into a pudding-like consistency, these possets are an easy, elegant chilled dessert. A simple mango-and-mint fruit salad adds refreshing and tropical touch.

Why this recipe works:

  • Adding acidic lime juice to the cream causes it to thicken into a spoonable dessert, while sugar balances the tart lime flavor.
  • With no eggs, no gelatin, and no starch to thicken the cream, the recipe is deceptively easy: the only thing required is the the time necessary for the cream to fully set.
Read the Whole Story
  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:15 minutes plus 4 hours or overnight

Ingredients

  • 2 cups heavy cream
  • 1/2 cup sugar
  • Kosher salt
  • 1/2 cup fresh lime juice from about 5 limes, plus zest of 1 lime
  • 1 large ripe mango, peeled, pitted, and diced
  • 6 large mint leaves, minced
  • Whipped cream, for serving

Directions

  1. 1.

    In a medium saucepan, whisk together heavy cream, sugar, and a pinch of salt. Cook over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Let cool slightly.

  2. 2.

    Whisk in lime juice and zest. Pour cream mixture into glasses or ramekins, cover with plastic wrap, and refrigerate until possets are set, at least 4 hours and preferably overnight.

  3. 3.

    In a medium bowl, toss together mango and mint. Spoon mango on top of possets, mound dollops of whipped cream on top, and serve right away.

This Recipe Appears In
How to Make Posset, the Egg-Free, Gelatin-Free, Starch-Free Pudding
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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