Marcus D.'s Daily Bite: RECIPE: Lime Posset Dessert From Sunday Dinner!

I made these yesterday for Sunday dinner with some friends.  Aren't they SUPER CUTE?!

I LOVE, LOVE, LOVE, knocking out simple desserts that you can make super elegant with a couple of easy twists.  My wife made this Lime Posset for a party a few years ago and I was HOOKED.  

The lime juice in the recipe actually thickens the heavy cream (much like yogurt) and creates a custard-like consistency with no eggs to worry about accidentally cooking like you would have with custard.  There is also no actual baking involved.  I'm hooked.

Marcus D.'s Lime Posset

Lime Posset

Makes 4 servings


  • 1/34 Cups plus 2 tablespoons heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup lime juice (about 5 limes)
  • zest of one lime
  • 1/2 vanilla bean split and seeds scraped out.
  • raspberries for garnish
  • mint leaves for garnish


1. Combine the cream, sugar and vanilla bean (pod and seeds) In a small saucepan and bring to a boil.

2. Drop the heat to low and simmer until slightly thickened (about 3 minutes).

3. Stir in the lime juice and keep cooking for 5 more minutes.

4. Pour equal parts into serving cups (wine glasses or plastic Margarita glasses work well_.  Refrigerate for 2 to 3 hours until set. Overnight is best.

5. Just before serving, garnish with 3-4 raspberries and a sprig of mint, zest with a bit of lime.

Sponsored Content

Sponsored Content