Easy and Amazing Valentine’s Desserts: Key Lime Possets and Pink Lemonade Possets

We’re perfect for each other! Let’s Dance!

Valentines, have we got an easy and amazing little dessert for you!  A posset used to refer to a drink, like a syllabub or wassail, often served warm. However, today, a posset is a silken creamy set dessert, an egg-free alternative to the uber-trendy crème brulée. Below, we’re offering both a Key Lime Posset and a Pink Lemonade Posset [which is just a lemon flavoured posset that we’ve coloured pink] for your Valentine’s delight. This is the kind of impress your sweetie on a shoestring treat you’ll want to have in your wheelhouse from, say, one to ninety-two. So, get to work! What work? It only takes about 10-15 minutes to pull this one off and to get it in the fridge to chill! This means you’ll have plenty of time to memorize that love poem you wrote or that you stole from Shakespeare or Neruda. That’s right, dearies, with this posset, you’ll have all the time in the world to woo, and the attention of your sweetheart, too.

Print Recipe

Key Lime or Pink Lemonade Posset

A fabulous and impressive cream and citrus dessert that takes about 10 minutes of hands-on time to prepare.

Servings: 4

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Key Lime Posset

• 3/4 cups sugar
• 1/2 cup fresh key lime juice
• 1 tbs key lime zest [plus more for garnish]
• 2 1/4 cups whipping cream
• 1 tsp vanilla
• additional zest or chopped nuts for garnish

Pink Lemonade Posset

• 3/4 cups sugar
• 1/2 cup fresh lemon juice
• 2 1/4 cups whipping cream
• 1 tsp vanilla
• several drops of red liquid food colouring or a few tiny dabs of pink or red gel food colouring
• garnish as desired perhaps with a little chocolate heart* or a sugar candy heart

Instructions

• Put the juice, zest [if using] and sugar in a small pot.
• For the pink posset, add a drop or two of food colouring to the mixture.
• Over medium heat, bring to a boil and stir until all sugar has dissolved.
• Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
• Remove from heat, but keep in warm pot.
• In a separate small pot or pan, over medium low heat, bring the cream and vanilla to a boil.
• For the pink posset, add several drops of liquid food colouring or a few dabs of gel colouring to the mixture to turn it pink.
• Set heat to lowest setting and stir constantly at a low boil for 2-3 minutes.
• Slowly pour the cream mixture into the warm citrus and sugar mixture and stir or whisk until combined.
• Pour the mixture into a heat-resistant container or measuring cup with a pour spout.
• Divide the warm mixture into 4 ramekins, jelly jars, or festive glasses that have been placed on a tray.
• Allow the possets to begin to set by leaving them on the counter for 30 minutes.
• Then, refrigerate the possets, uncovered, for at least 3-4 hours until set.
• Keep refrigerated until just before serving.
• [Desserts may be covered and refrigerated for several days.]
• Add additional zest or nuts or candies* or the garnish of your choice.
• Serve with a gorgeous little spoon, or any spoon, for that matter.
• Enjoy!

Notes

*We made chocolate hearts for our pink possets by melting chocolate chips at half power in the microwave and piping them into hearts on pieces of parchment paper. We set these in the freezer to cool quickly and topped our finished possets with them before serving.

Yum!!!!