Lime possets mint and mango fruit salad recipe

I've written here before my love for creamy thingswhich completely obscures my desire for sweet things. Unweater whipped cream? Give me! Sweets? Nah … sweetened whipped cream? I'll take it (as long as the cream is there). I don't care what it iscustardTo Panna CottaTo fools– If the cream is involved, I'm in everything.

No eggs, no gelatin, no starch

If you are at all like me, you should consider adding possession to the repertoire of the creamy dessert*. It is incredibly easy to make, the only thing you need is time to thicken and set it; At least a few hours and preferably overnight. The best part is actually triple: they do not use eggs like puddings (and therefore do not take the risk of accidentally performing eggs by overeating), they do not require gelatin, like say, Panna Cotta, and do not ask for a single type of starch to function as a trod. The magical ingredient? CyrusesOr

*Note on terminology: The competition was once a warm, thick, creamy drink, made with wine or ALE, and not only served as a pleasure, but also to remedy poor health. Nowadays, posset usually refers to the thickened pudding of Citrus-Juice, which I write here, although some claim that it is technically a curriculum version that is another kind of dairy products that are thickening with acidic fluid such as wine or cord. Oh, what fun British desserts!

The magic of citrus fruits

The mechanics behind the competition are very simple: cook the cream with the sugar until the sugar is dissolved, then add a citrus juice, which thickens the cream into a pudding texture when it's cold. The taste is sweet-cake, like Creamy-Lemon and lime are the most common types of citrus used in tenders because they are at the higher end of the acid spectrum* (or if the pH-scale looks at the POV, where smaller numbers indicate higher acidity, technically the lower end). Orange alone may not be acidic enough, but you can make a combination of orange and lemon or lime to make the acidity high enough to coagulate the cream.

*If you are curious about why the citrus juice works to thicken the cream is the same principle as yogurtCrème Fraîche and acid-coagulated cheeses like Indian blunt– Specifically, the acid causes close small clusters of the milk protein called casein, which usually avoids each other to fall apart and then re -attached to a web -like structure that solidifies dairy products. In the case of yogurt and crème fraîche, bacterial lactic acid, which causes thickening, but with the possle, this is only a simple addition of citrus juice.

In addition, flavoring is completely up to you. You can add grated citrus peel as I did here in the recipe or with other aromas such as lemongrass, kaffir/macrut lime leaves or spices. A tiny aromatic water, such as orange flower water or rose water, would be good, assuming he loves flowering flavors.

Here I served a very simple mango and mint fruit salad and a piece of whipped cream. That's right: in my book, a dessert made almost completely cream can be repaired with more creams.

August 2014

Cooking method
(Keep on the screen awake)