This Lime Posset with Fresh Raspberries is a light and refreshing dessert, perfect for summer! The recipe is so simple and delicious! #raspberrydessert
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Lime Posset with Fresh Raspberries
If I have said it once, I’ve said it a hundred times – I love the warmer weather and all of the delicious fruits and veggies that come with it … well, except lima beans! Y’all can have those, I’ll take everything else though!
When I lived in the Midwest I looked forward to June because I knew the wild berries would be getting ready to be picked! Like many folks, we had our secret spots for finding all of the good stuff! Every year we would bring buckets and buckets full of ripe red raspberries and blackberries home!
Living here in Phoenix, I don’t have any secret raspberry picking spots …. I don’t even think raspberries grow here to be honest with you! At least, not in this part of Arizona. From what I hear, the northern part of the state is vastly different and I’m hoping to see for myself soon! However, I know I can count on my friends at Driscoll’s Berries to always have the freshest and most delicious berries at my local supermarket!
The other day I was wanting a light and refreshing dessert for after dinner and I ran across a recipe for Lemon Posset …. I had never heard of posset before, but it sounded like it was a creamier curd-type recipe, kind of like a custard or pudding. Reading through the recipe it almost sounded too easy, but I loved the idea of a sweet and tart recipe to pair with my fresh Driscoll’s Raspberries!
Let me tell you, this dessert did not disappoint! Since I only had limes on hand, that’s what I used and it looked kind plain in the serving bowl – so I added some fun green lime zest with bright pink raspberries. Isn’t this the most gorgeous dessert ever?! It looks fancy, but let me assure you it is super easy! The hardest part is watching the pan to make sure it doesn’t boil over! I can’t wait to try this with other flavor combinations!
recipe slightly adapted from Food 52
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- 2 cups heavy cream
- 2/3 cup granulated sugar
- 5 tbsp. fresh-squeezed lime juice
- Zest of 1-2 limes
- Fresh raspberries
- In a small saucepan, bring the cream and sugar to a boil, stirring to dissolve the sugar. Continue to boil for 5 minutes - WATCH CLOSELY SO THE CREAM DOES NOT BOIL OVER.
- Remove the pan from the heat and stir in the lime juice. Allow to cool for 15 minutes.
- Evenly divide the mixture between 4 serving containers. Refrigerate for at least 2 hours, or until set.
- To serve, garnish with lime zest and a few fresh raspberries.
Amount Per Serving: Calories: 548Total Fat: 44gSaturated Fat: 27gCholesterol: 163mgSodium: 46mgFiber: 0gSugar: 37gProtein: 3g