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)
Print Recipe
Lime Possets with Chilli Tamarind Curd (6)
Print Recipe
  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.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.