Citrus possets are reminiscent of key lime pie. They couldn’t be easier to make—simply simmer the cream, sugar and citrus, and a chemical reaction will cause the mixture to firm up in the fridge as it cools. The result is similar to panna cotta, without the need for gelatin. Garnish with fresh berries and/or edible flowers if you like, or with crumbled graham crackers or Biscoff biscuits for a pie vibe.

Makes 4 possets

Ingredients

  • 2 cups heavy (whipping) cream
  • ⅔ cup sugar
  • ⅓ cup freshly squeezed lime or lemon juice (or a combination)
  • Fresh berries or edible flowers, for garnish (optional)

Method

In a medium saucepan, bring the cream and sugar to a boil. Reduce the heat and simmer, standing by the stove, ready to lift the pot off the heat if the cream starts to bubble up and threatens to boil over, for 3 to 4 minutes.

Remove from heat and whisk in the lime or lemon juice. Pour into small glasses, jars or ramekins and refrigerate for a few hours, or until set. Top with berries and/or edible flowers, if you like.

CITRUS POSSETS

This recipe was originally published in the July/August 2024 print issue of Western Living magazine. Sign up for your free subscription here.