Lemon Lime Posset. So Classy, So Easy.

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I have discovered the most delightful little posh dessert called Lemon Lime Posset.    It’s my new

favorite thing.  I’m a confirmed citrus lover, and feel like I have been living under a rock, not having heard of it before this.  cialis est il rembourse par la secu It’s the quickest, easiest thing ever, and so, so lovely.  Thick, and creamy, and gloriously lemon-y, the flavour explodes on the tongue (that is figurative, not literal …do not worry for the wellbeing of your tongue, it will actually thank you for this).

 

I was after a quick, easy dessert the other day (read: peckish, but lazy).  So I did the logical thing and consulted Google, typing in ‘quickest desserts ever’.  Of course the choice was bewildering as

it always is in a Google search, but I happened upon this little sweetie, which got my mouth watering just reading the ingredients.  The thought of lemon does that to me.  

 

So after a quick fructose-free-ifying of the recipe, and a couple of tiny tweaks (I added lime, and zest), we were off.  It’s not quite the quickie I was after, because it does need to set for awhile in the fridge, but preparing it requires very little time or effort, and

I’m all for that.  You just throw it together, pour into ramekins, pop into the fridge, ignore it for a few hours, and Bob’s your Uncle (as Australians say…).  

 

And it’s gluten free, wheat free, grain free, egg free, nut free and fructose free (well, there is a very small amount of fructose in the lemon juice).  The natural chemistry of combining a milk product and a citrus one – curdling – is the magic thickening agent here.  Normally one does not consider curdling a good thing, but it is really wonderful here!  And making this doesn’t even mess your kitchen up that much.  A handy little trick to have up your sleeve.

 

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This recipe is adapted from this Food 52 one.

Lemon Lime Posset
Fructose free creamy lemon dessert
Print
Ingredients
  1. 2 cups thickened cream
  2. 2/3 cup dextrose
  3. 3 Tbsp lemon juice
  4. 2 Tbsp lime juice
  5. 2 tsp finely grated lemon and lime zest (optional - makes it more tangy, but less smooth)
Instructions
  1. 1. Add cream and dextrose to saucepan, bring to boil
  2. 2. Boil for 5 minutes stirring occasionally (this mixture is keen to boil over, so watch it!)
  3. 3. Remove from heat. Stir in lemon and lime juice, and zest (if using)
  4. 4. Rest for 15 minutes, then stir and pour into 4 ramekins.
  5. 5. Refrigerate for at least 2 hours, or till set (it will set more firmly if left longer).
Notes
  1. I am working on a lower carb version of this, using less dextrose and some stevia. I will add that version here once I've perfected it!
Red Hill Recipes http://www.redhillrecipes.com/
 

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