This creamy dessert is easy to whip up and never fails to impress. Note the posset takes at least three hours to set.

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

These silky puddings are an excellent addition to a cook’s repertoire (and the crisp coconut wafers are good on their own at any time of day). Three to four limes are needed for the possets – remember to zest them before juicing.

INGREDIENTS

675ml cream
185g caster sugar
90ml (6 tablespoons) freshly squeezed lime juice
freshly pared lime zest

METHOD

Pour the cream and sugar into a small saucepan set over a medium heat. Stir frequently until the sugar has dissolved and the mixture has started to bubble. Simmer gently for three minutes, then remove from the heat and add the lime juice.

Let stand for 10 minutes and pour into six small glasses or ramekins. Allow to cool, then cover loosely and leave in the fridge to set for at least three hours (or overnight).

Remove from the fridge 10 minutes before serving. Garnish with lime zest and serve with coconut wafers.

Serves 6

Coconut Wafers

INGREDIENTS

1¼ cups desiccated coconut
⅓ cup caster sugar
¼ cup plain flour (or gluten-free flour)
1 egg, lightly beaten

METHOD

Heat the oven to 160°C and line a tray with baking paper.

Combine the coconut, sugar and flour in a bowl. Add the egg and mix well (use hands to knead it into a dough). Roll out thinly between two pieces of baking paper and cut into shapes. (I use a 4cm fluted biscuit cutter). Place on the lined tray and bake for 10 minutes, until lightly golden.

Transfer to a rack to cool completely. Store in an airtight container.

Makes about 36 small wafers

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