Lime Possets with Chilli Tamarind Curd (6)

This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.

Lime Possets with Chilli Tamarind Curd (6)
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Lime Possets with Chilli Tamarind Curd (6)
Print Recipe
Ingredients
Curd
Servings:
Instructions
  1. To make the posset put the cream, lime zest, caster sugar and vanilla essence in a small pan and bring to the boil, stirring to dissolve the sugar. Lowe the heat and leave to bubble for a few minutes, stirring from time to time.
  2. Whisk in the lime juice then remove from the heat. Sieve the hot cream into 6-8 glasses then chill in the fridge.
  3. To make the curd whisk the eggs, lime, tamarind, sugar and chilli together in a saucepan over a low heat. Add the butter a cube at a time. Cook for 10-15 minutes, stirring, until it is thick and custard like. At the first sign of a "plop" remove from the heat.
  4. Strain the curd through a sieve into a clean bowl and leave to cool. Spoon a layer of the curd over each of the set possets, return to the fridge and leave to set overnight.
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