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For the lime posset:

  • Milk powder 80 g
  • Caster sugar 200 g
  • Lime zest 15 g
  • Lime juice 90 ml
  1. Advance preparation:

    • Pipe the Carte D'or Raspberry Coulis into the ramekins to a depth of 1cm.
    • Place the ramekins in to the freezer togive a solid layer on which to pour on the posset mix.
    • Blend the pistachio nuts into a fine powder then put in an air tight container.
  2. For the lime posset:

    • Place the MEADOLWLAND Double in a pan add the sugar, milk powder and bring to the boil with the lime zest for 3-4 min.
    • Remove from the heat and allow to cool slightly.
    • Pour the posset mix through a sieve to remove all of the zest, then whisk in the lime juice.
    • Allow to cool and carefully pour into the ramekins.
    • Cover and refrigerate for 2 hours or until set.
    • To serveadd the pistachio powder to the top.
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