Lime Coconut Posset with Mango

Updated: Jul 25





Intro:


Possets are incredibly easy to make but with a little finesse you can transform this light desert into something a little more special. I went with a lime and coconut vibe for the posset and decided to have a play with textures and sweetness of mango to balance the tartness of the posset. As posset is quite smooth I felt a variety of texture could really lift this dish. I love the combination of mango, lime and coconut therefore I created a dish that was inspired by south east Asia. With that said let's get to it!


To make 2-4 possets (size of bowl depending)


Ingredients:


Coconut lime posset:


150g coconut cream

250ml double cream

70g sugar

3 limes and zest (80ml lime juice)


Coral Tuile:


100ml coconut milk

65ml warm water

65ml cooking oil

20g plain flour

3g icing sugar

small pinch of salt


Mango components and coconut soil:


1 whole mango

100ml water (stock syrup)

100g sugar (stock syrup)

1 lemon or 1 lime plus zest (stock syrup)

3 tbsp desiccated coconut (soil)

2 tbsp white sugar (soil)

lime zest (soil)

few mint leaves


Method:


Coconut lime posset



  1. Let's begin with making the posset base, in a pan add 250ml cream, 150g coconut cream, 70g sugar and the zest only of 1 lime for now. Place onto a medium heat and bring to a boil. When boiling cook for 2 minutes whilst constantly stiring taking care so that the cream does not catch and start to burn. After 2 minutes remove off the heat and add the juice of 3 limes approximately 80ml - 90ml lime juice. Whisk well then place the posset mix to one side.



2. Now that the mix is ready, next pass through a fine sieve into a pouring jug. Divide the mix either into 4 glasses or 2 medium size serving bowls depending on how many people or portion size. When ready cover the serving glass or bowl with clingfilm then place into the fridge to set (2-4 hours).



Mango and Coconut soil


3. Whilst we wait on the possets to set we can begin the other components for the desert. First step is to make a stock syrup for the mango. In a pan simply add 100ml of water, 100g sugar then either 1 lemon or 1 lime plus zest. Bring the stock syrup up to a boil then when the sugar dissolves remove from the heat and allow to cool.




4. Now onto prepping the mango, firstly I find it easier working with under ripe mangos plus I prefer the sourness of them. If you cant find mangos under ripe then regular mangos will do just fine. Peel the mangos firstly then cut 1 half of the mango into bite sized cubes and slice the other half into wafer thin strips. Place the mango cubes into the stock syrup and cover with parchment paper. For the thin slices of mango place onto a baking tray with parchment paper, cook the mango slices in a preheated oven set at 90°c. We want to cook the mango slices for approx 45-60 minutes on low so that they dehydrate and become crispy.



5. The purpose of the soil element was to add again another layer of texture and to enhance that fresh coconut flavour. Simply add 3 tbsp of desiccated coconut to a dry pan and lightly toast. Now add 2 tbsp of white sugar and the zest of 1 lime. Mix well then place the soil into a bowl for later.



Coral Coconut Tuile



6. To make the coral tuile in a small bowl add 100ml coconut milk, 65ml warm water, 65ml cooking oil, 20g plain flour, 3g icing sugar and a small pinch of salt. Whisk all the ingredients together well until all the flour is incorporated into the liquid. To make the tuiles add a small amount of the liquid to a dry hot pan. Dry fry the tuiles on a medium high heat. The liquid should start to split in the pan due to the oil in the liquid and form a coral pattern.



7. Allow the tuile to fry until golden brown then when ready remove from the pan and place onto a kitchen paper to drain off any excess oil. Repeat this process removing the oil in the pan each time until all of the mix has finished. When the tuiles are ready carefully break the tuile into bite sized pieces.



8. Now we can serve, all the components for the dessert are ready and the possets should be set. To plate remove the mango cubes from the stock syrup and place on top of the possets first. Next dot a small tsp of the coconut soil around the mango. Tear and add some dried mango and some of the coconut tuiles. Finally add a few small mint leaves and we are finished. Have fun with this simple but yet so elegant recipe!




Additional Notes:


Instead of using mango you could also add pomegranate, melon, pear, lychee, passionfruit etc. If you want to simply only make the posset then go for it. The purpose of this recipe was big flavours and a play with textures therefore go crazy with it...have fun and I hope you like this recipe!!!


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