Guava – Lime Posset Recipe
Creamy guava posset with guava – citrus sauce, coconut – lime shortbread crumble (GF)
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Ingredients
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Posset
Guava-Citrus Sauce
Coconut-Lime Shortbread Crumble
Method
Posset Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the water. Let it sit for about 5 minutes until it blooms.
- 2
Heat Cream and Sugar
In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer.
- 3
Add Lime Juice and Guava Puree
Remove the saucepan from heat and stir in the lime juice and guava puree until well combined.
- 4
Incorporate Gelatin
Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved.
- 5
Chill the Mixture
Pour the posset mixture into serving cups or bowls and refrigerate for at least 4 hours, or until set.
Guava-Citrus Sauce Preparation
- 6
Combine Ingredients
In a small saucepan, combine the diced guava, orange juice, lime zest, and honey.
- 7
Cook Sauce
Cook over medium heat for about 5-7 minutes, stirring occasionally until the guava softens and the sauce thickens slightly.
- 8
Cool the Sauce
Remove from heat and let the sauce cool to room temperature before drizzling over the posset.
Coconut-Lime Shortbread Crumble Preparation
- 9
Combine Dry Ingredients
In a mixing bowl, combine the almond flour, granulated sugar, and salt.
- 10
Add Wet Ingredients
Add the melted coconut oil and lime juice to the dry ingredients and mix until crumbly.
- 11
Bake Crumble
Spread the crumble mixture on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until golden brown.
- 12
Cool the Crumble
Allow the crumble to cool completely before using it as a topping for the posset.
