Strawberry & lime posset

Name: Strawberry & lime posset
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 230 g British strawberries, finely chopped; 1 fresh makrut lime leaf; 4 tbsp caster sugar; 300 ml double cream; 2 unwaxed limes, zest of both, juice of 1; 4 ginger biscuits, to serve (optional)

These creamy strawberry and lime possets by deputy food editor Rosie Bensberg are just the thing for a special moment – especially when that moment lands slap‑bang in strawberry season. Brilliant for entertaining too, as they can be made ahead (no last‑minute dramas). For more desserts that deliver big smiles with minimal know‑how, try our easy dessert recipes – and make the most of the season with our summer dessert recipes. Follow Rosie Bensberg on Instagram.

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Serves4
CourseDessert
Prepare15 mins
Cook10 mins
Total time25 mins
Plusmacerating + chilling

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230g British strawberries, finely chopped
1 fresh makrut lime leaf
4 tbsp caster sugar
300ml double cream
2 unwaxed limes, zest of both, juice of 1
4 ginger biscuits, to serve (optional)

In a bowl, mix the strawberries, lime leaf and ½ tbsp sugar. Set aside to macerate for 30 minutes. In a mini food processor, blend about half the berries and the lime leaf into a smooth purée, then pass through a sieve into a jug (discard the contents of the sieve). Set aside. Chill the remaining strawberries.
In a pan, mix the cream, remaining 3½ tbsp sugar, half of the lime zest and a pinch of salt. Pour lime juice into the jug with the purée to make up to 75ml liquid, adding more or less juice as needed. Set the pan over a medium heat and gradually bring up to the boil. Once it reaches the boil, remove from the heat and use a balloon whisk to whisk in the purée until smooth. Divide between 4 glasses and chill for 3 hours (uncovered). Spoon over the remaining strawberries and scatter with the remaining zest. Serve with ginger biscuits alongside, if liked.

Typical values per serving when made using specific products in recipe