Lime Posset & Ginger Biscuit Crumb Topping

Name: Lime Posset & Ginger Biscuit Crumb Topping with Pistachio Sprinkle | Chill for 4 hours | Serves 2-4
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 300 grams Creme Fraiche; 150 grams Caster Sugar; 4 unit(s) Lime; 25 grams Pistachios; 75 grams Plain Flour; 30 grams Unsalted Butter; 15 grams Ginger Puree; ½ tbsp Oil for the Flour

with Pistachio Sprinkle | Chill for 4 hours | Serves 2-4

Michael SteadmanPublished on July 19, 2023

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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.

Allergens:

Milk

•Nuts

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

300 grams

Creme Fraiche

(Contains: Milk)

150 grams

Caster Sugar

4 unit(s)

Lime

25 grams

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

75 grams

Plain Flour

(Contains: Cereals containing gluten)

30 grams

Unsalted Butter

(Contains: Milk)

15 grams

Ginger Puree

Not included in your delivery

½ tbsp

Oil for the Flour

Nutritional information

Energy (kcal)1155 kcal

Energy (kJ)4834 kJ

Fat68.6 g

of which saturates39.1 g

Carbohydrate133.4 g

of which sugars84.4 g

Dietary Fibre7.3 g

Protein12.2 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Baking Tray

Cooking Instructions and Tips

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. Remove the pistachios from their shells, then roughly chop.

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. Top with the ginger biscuit crumb and scatter over the pistachios to finish.

Enjoy!