19 Jun 2013

Oh nooo, not a fruity dessert! Yes, and it's even healthy.


In the dessert category, "yummy" means "naughty" to me.
And by naughty, I mean rich.
If you ask my very fussy tastebuds, they'll tell you that going for the lighter option is cheating.

Fruit mousses? Yuck
Sorbets? No way (what I like about ice-cream is the creamy bit)
Cakes made with light butter? You can't be serious
I love fruit and dessert, but not fruity dessert.

Of course, I've got nothing against lighter options in principle (and I could benefit from dropping one or two dress sizes), but I'm not ready to compromise on taste for this.
A dessert or a snack should be a pleasure.

Sometimes, (however often by mistake)  I do find a fruity dessert recipe that's both light and indulgent enough to be called a Treat

And here is my latest invention!




My light lime posset 
and mango compote

A posset is usually very thick and creamy, because it's made with double cream. 
Although I love the thick version of it, I wanted a lighter alternative there, so I used single cream instead. As a result, the posset is lighter, with a more moussy texture. 
So feel free to go for single or double cream depending on the texture you're after. 
If you go for single cream, just plan to leave the possets to set in the fridge ideally for a whole night rather that just a few hours.

The mango compote goes wonderfully well with the lime posset, making it a fancy homemade tropical dessert, yet so easy and quick to make!

Preparation time: 15min + 1 night setting time in the fridge

Ingredients for 4 possets (the size of a yoghurt):

For the lime posset: 
1 pot of single (or double) cream
Zest and juice of 2 limes
Sugar: to taste (approx 50g) : I used sweet freedom syrup which I love for lighter desserts

For the mango compote: 
1 ripe mango
sugar or sweet freedom syrup: to taste. 
a drizzle of lime juice 

Instructions: 

1/ Make the compote: cut the mango in 1cm cube and place in a small pan with a good drizzle of sweet freedom syrup and lime juice. Cook on a low heat with a lid on for approx 10min until softened but not mashed.
Split the mango compote between the yoghurt pots and leave to cool in the fridge while you make the posset.

2/ Make the posset: in a small pan, heat the cream with the sugar / sweetener on medium heat. Turn off the heat as soon as it's boiling. Add the lime zest and juice, mix well, and leave to cool for 5 minutes. Slowly pour the posset mixture over the compote in the pots, and leave to set in the fridge preferably overnight.


The possets will keep in the fridge for 3 to 4 days.

News from my Toolbox: I finally got around buying myself a proper zester, and got one from Microplane, on the advice of a friend who is a professional baker. It is absolutely amazing, and it's never been easier to zest and grate!



2 comments:

  1. C'est quoi la traduction française de "Posset"??? :)

    ReplyDelete
    Replies
    1. Tu m'en poses des questions toi!
      Je ne sais pas. L'équivalent texture dont je me souviens en France, c'est les petits pots de crème au chocolat La Laitière : super épais et crémeux.
      Mais cette version est plus légère et est plutôt mousseuse :-)

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