with Ginger Biscuit Crumb Topping | Chill for 4 hours | Serves 2-4
This take on a classic scatters light and creamy lime posset with a ginger biscuit crumb, making for a dessert which is as delicious as it is easy to make.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
Not included in your delivery
Oil for the Flour
a) Pop the creme fraiche and half the sugar into a medium saucepan on medium heat.
b) Gently bring to a simmer, then cook, stirring frequently, for 4-5 mins.
c) Meanwhile, zest and halve the limes.
a) Once the creme fraiche has simmered, squeeze in the lime juice and stir through the lime zest.
b) Remove from the heat and allow to cool for 10 mins.
c) Pour the cooled mixture into glasses and set in your fridge for 4 hours or overnight.
a) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.
b) To make the ginger biscuit crumb, add to a large bowl the flour, butter, ginger puree, remaining sugar and the oil for the flour (see pantry for amount). Use your fingers to rub everything together until it looks like sticky breadcrumbs.
c) Spread the crumb mixture in an even layer on a baking tray. Bake until golden, 9-11 mins, then remove from the oven and allow to cool. TIP: Toss halfway through baking to ensure an even golden colour.
d) When you're ready to eat, remove the possets from your fridge and top with the ginger biscuit crumb to finish.