Lime Posset

By zboni

For his posset, he brings cream to a boil, then adds real vanilla bean and a wallop of fresh lime juice. Dolan then carefully pipes a thin layer onto flat rectangular plates using a fondant gun. The shimmering result is akin to the sheen of ice on a lake after the first frost. Finally, to order, the posset is finished with knolls of Champagne granité, mint and kiwi.

Ingredients

• 1-3 ⁄4 cups plus 2 tablespoons heavy cream
• 2/3 cup granulated sugar
• 1 ⁄2 fresh vanlla bean, split and seeds scraped out
• 1 ⁄2 cup fresh lime juice

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

In a small saucepan over medium heat, combine the cream, sugar and vanilla bean and seeds and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the limejuice. Continue cooking for 5 more minutes, then pour into one glass serving container or four smaller ones (like martini glasses). Refrigerate for 2 to 3 hours until set. Serve.