Lime Possets with Lime Curd & Mango
Ingredients
- 500ml Elmlea Double Cream
- 125g caster sugar
- 90ml lime juice, plus 15ml for the mango
- 120g Mackays Lime Curd
- ½ large ripe mango, cut into 2cm cubes
- Zest of ½ lime
Method
- Put the cream and caster sugar into a sauce pan and bring to a boil, stir occasionally to dissolve th esugar.
- Once bubbling, immediately lower the heat and simmer gently for 2 minutes.
- Removethecreamfromtheheatandstirinthelimejuice.Pourinto6smallglassesorservingdishes.
- Let the possets cool before covering and putting them in the fridge for at least 3 hours to set.
- Once the possets are set put the Mackays Lime Curd into a small sauce pan and heat gently, warming the curd
enough that it is loose enough to pour over the possets. - Pourathinlayerofcurdontopofeachpossetandputthembackinthefridgefor15minutes.
- Chop the mango into 2cm cubes and put in a small bowl. Add the zest of ½ lime and the remaining lime juice and mix well. Take the possets out of the fridge, add the mango on top of each posset and serve immediately.