It is Potluck Week at I Heart Cooking Clubs (IHCC). I've made a lovely dessert from Yotam Ottolenghi/Helen Goh's cookbook Sweet. It's a nice rich sweet dessert made with heavy cream. What I like about this dessert is, it is infused with the fragrance of tropical flavours ; kaffir lime leaves, limes zest, lime juice and fresh papaya, all of which are easily available over here, anytime of the year.
Fresh Kaffir lime leaves, from my garden pot. The aroma of the leaves is like no other!
Heavy cream is heated with shredded kaffir lime leaves and shreds of lime zest, then left to infuse for half an hour. Add sugar with a pinch of salt to the cream and heat until the cream bubbles and rises. I did reduce the sugar to only 4 tablespoons (about 50 gm). The original amount for the sugar is 140gm which I've guessed would be too sweet for us, that was why I started with only 4 tablespoons, and after tasting the mixture when the sugar has fully dissolved, I found that the balance is not needed, 4 tablespoons is just perfect! Strain the mixture into a heatproof measuring jug, stir in one tablespoon of lime juice, the cream will thicken, then pour into ramekins or bowls. Refrigerate for at least 6 hours or overnight. Right before serving, place slices of papaya on top, sprinkle with some finely grated lemon zest, with a teaspoon of lime juice in each bowl.
This posset makes a lovely after dinner dessert. It has the lovely fragrance from the kaffir lime leaves. And with the added lime zest and juice, helps cut the richness of the cream. Not too sweet, just right! We've enjoyed this dessert very much!
This lovely dessert recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh, or you can get the recipe at this link. The only changes I've made is to reduce the sugar to 4 tbsps (about 50gm).
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
February 2018 Potluck
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