Limeandlemonposset Recipes

LEMON POSSET

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

LIME POSSETS WITH RASPBERRIES

Steps:

• Put the cream and sugar in a small saucepan. Heat until just boiling, then boil vigorously for 2½ mins, while stirring constantly. Turn off the heat, stir in the lime juice and most of the zest and divide between 2 small pots or glasses. Chill for at least 2 hrs (or overnight if you're making ahead), until set.
• To serve top each posset with a few raspberries and the remaining zest.

LIME AND LEMON POSSET

Steps:

• Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
• Remove from heat.
• Stir in lemon juice and lime juice and cool 10 minutes.
• Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
• Cover and chill possets until set, at least 4 hours or overnight.
• Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle on top of possets.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.

LEMON POSSET

Steps:

• 1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
• 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

LIME AND LEMONADE

Steps:

• In a pitcher combine lime and lemon juice, and sugar.
• Stir to dissolve sugar.
• Add remaining ingredients and stir until well blended.
• Makes 12 servings.