Lime possets with pomegranate jelly and cinnamon shortbreads

Serves 4 Desserts and puddings

Christmas Possets 9205


For the lime possets

  • 568ml double cream
  • 130ml lime juice
  • 150g caster sugar

For the pomegranate jelly

  • 31⁄2 sheets fine-leaf gelatine
  • 300ml pomegranate juice (around 3 juicy pomegranates)
  • 50g caster sugar

For the cinnamon shortbread stars

  • 50g caster sugar, plus 3tbsp
  • 150g plain flour
  • 2tsp ground cinnamon
  • 100g butter

To decorate

  • seeds from 1 pomegranate
  • unsprayed rose petals (optional)


Pour the cream into a saucepan and add the lime juice and sugar. Stir over a medium heat, until the sugar has dissolved, then allow the mixture to bubble for a couple of minutes. Pour into four glasses or champagne tulips, cool slightly then transfer to the fridge for at least three hours to set.

To make the jelly, soak the gelatine in cold water for 5 minutes. Heat the pomegranate juice and sugar over a gentle heat, until the sugar has dissolved. Remove from the heat, then stir in the gelatine until dissolved. Pour a layer of jelly over each posset and return to the fridge for 2-4 hours.

To make the shortbread, preheat the oven to 180C/350F/Gas 4. Put 50g sugar, the flour and 1tsp ground cinnamon into a bowl.

Rub in the butter until the mixture looks like fine breadcrumbs, then bring everything together to a soft dough. Roll out on baking parchment and cut into star shapes. Place the biscuits on a baking tray lined with baking parchment, and bake for 6-7 minutes, until golden. Transfer to a wire rack to cool. Mix the remaining 3tbsp caster sugar and 1tsp cinnamon together and dust the biscuits generously. To serve, top the possets with pomegranate seeds and rose petals, if using, with the shortbreads on the side.

Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.
Christmas Possets 9205
Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.


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