Kaffir lime leaf posset with fresh papaya from Sweet (page 283) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • treay on November 08, 2024

    Last night, for dessert, I made a posset - I didn't have a clue what it was until a few days ago. Never heard or tasted it, but apparently it is a century old recipe "that was served as a warm drink to the wealthy - and said to help people if they were feeling ill...". Now it is served cold and it is similar to custard. I must say it was delish! Its citrus refreshment makes the perfect palate cleanser to finish off a meal, much similar to what a lemon sorbet does.

  • Joyceeong on March 02, 2018

    This is so yummy! Rich but good! The cream is heated and infused with kaffir lime leaves fresh from my garden pot. Instead of bruising the lime leaves, I merely snipped the leaves into pieces with a scissors. The only changes I've made is, to reduce the sugar to only 4 tablespoons. I tasted after the sugar has melted into the cream, and the sweetness was just right for us with 4 tablespoons (about 50gm, instead of the original 140gm). I made it in the morning, refrigerate until serving time as a cold dessert after dinner, and it was perfectly set. The papaya needs to be sliced to thin slices, so that they can bend easily, otherwise they will break, but then that is not really a problem, only look prettier when they are in one piece. The lime zest and juice which is sprinkled over the posset, helps to reduce some of the richness of the cream. Smells deliciously fragrant from the kaffir lime leaves and the lime. We really enjoyed this. I would definitely be making this again! Yum!

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