In the first months of blogging I posted a recipe for lemon possets--a lovely and extremely easy dessert. But maybe because of the typically British name, which does not say much to others, this dessert did not become as popular as some others I shared and as it deserved. Recently, I have been busy with many other things in my life, so whenever I have friends over I have been making this dessert, as one of the easiest I know. Last time, while preparing lemon possets I made some changes and experiments, which made it taste even better and, in my opinion, elevated it to the top three desserts I have ever made.
At the same time, for the last few weeks I have been having a new culinary obsession--Crème de Cassis. I recently bought a bottle of it and I tried it with different desserts. I love the taste of blackcurrant and delicate spiciness of the not too strong alcohol combined in that liqueur. Blackcurrants are very popular in Poland and remind me of my childhood. They grew in my parents yard and every summer we made from them preserves, juices, and sometimes liqueurs. If you asked me, I would call them a Polish national fruit.
Last week, while making possets I used limes instead of lemons. It spiced up even more the taste of the cream. Then I thought about adding some extra color to that dessert. I mixed two boxes of very sweet blackberries and blueberries and added a bit of Crème de Cassis and let the fruits soak in it. When I tried it later, they were so good that I made a dessert of their own. But when I put them together with sour lime cream and soft biscuits they were irresistible. I never recycle old posts, because I have already dozens of them waiting to be shared, but the modifications I recently introduced to that dessert made it taste so new and delicious that I think it is worth to bring it up again in the new light.
Lime Cream with Berries Soaked in Crème de Cassis
1 and 1/2 cup heavy whipping cream,
one lime, preferably organic,
1/2 cup sugar,
6 oz box of blueberries,
6 oz box of blackberries,
1/3 cup creme de cassis,
mint leaves for decoration,
3 fresh lady fingers biscuits,
1. Place heavy whipping cream and sugar in a medium pot. Mix and bring to boiling on a medium high heat. Let it boil for about 5 minutes while stirring it often. You have to be very careful as at the beginning the cream will rise and may spill. You need then to take it from the heat for a couple of seconds and put it back on. Eventually, the mixture will become thicker and it will boil safely. Afterwards, take it of from the heat and set aside.
2. Wash the lime well and using a peeler remove thin stripes of the peel for decoration. Cut the lime in half and squeeze out the juice. Add the lime juice to the cream mixture, stir well, and let it cool to room temperature.
3. When the cream is cold divide it between six small dishes and place in a refrigerator for a minimum of four hours, but it can be done even a day ahead.
4. Half an hour before serving, mix berries, pour over them some Crème de Cassis and let the berries soak in it.
Later divide them between six small bowls and decorate with mint.
5. To serve, take out the lime cream, decorate with lime peel, and half a of the biscuit. Place the bowls with cream and fruits on medium plates and serve.