Look at this little beauty, all dressed up and festive. Stand aside sugary, carby Christmas puddings, this lime chilli and raspberry posset’s in town. And what an incredibly delicious flavour combination it has! To the extent that every creamy mouthful demands to be slowly savoured with eyes blissfully shut. I’m not 100% certain that this pudding strictly meets the definition of a posset but who bloody cares. Get the spoons out.
Serves 6
FOR THE POSSET 350ml double cream Juice and zest of 4 limes 4 tbsp milled erythritol (or similar sweetener) * 2 leaves of gelatine Pinch of chilli
FOR THE TOPPING 100g frozen raspberriesd Zest of 1 lime. 1 ½ tsp milled erythritol (or similar sweetener) * Juice of ½ lime Pinch of chilli 4 tsp of chia seeds 2 handfuls of pistachios bashed.
Put cream, zest, sweetener and chilli (quantity - just the tip of a teaspoon) into a pan and simmer to dissolve the sweetener. Meanwhile put the gelatine leaves into a bowl of water to soak for 10 minutes. Take the pan off the heat and add the gelatine to the warmed cream. Stir in the lime juice bit by bit until fully blended. Pour the cream into 6 glasses or bowls. Pop into the fridge to set (allow at least 40 – 60 minutes)
Meanwhile stir zest, juice and sweetener and chilli (same amount as in the cream) into the defrosted raspberries. Add in the chia seeds and stir in well. Put the pistachios in a plastic bag and bash into small pieces and crumbs with a rolling pin. Once the posset has set, add the raspberry topping evenly on top of each pud. Sprinkle a litte pistachio over the top.
*Granulated natural sweetener options could include xylitol, erythritol, allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.Posted in:
