Photo: Wesual Click
Fresh kaffir lime and coconut posset and cardamom butter biscuits
19 ingredients
30 min
Serves 4-6
openrecipes
Fresh kaffir lime leaves add a zingy burst of citrus flavour to this posset, a creamy mousse-like dessert, served here with mango salsa and cardamom butter biscuits
Estimated Nutrition (whole recipe, rough)
1223
Calories
25g
Protein
51g
Fat
174g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600ml/20fl oz double cream
- 2 limes
- 140g/5oz caster sugar
- 4 kaffir lime leaves
- 2 lemons
- 2 tbsp ground desiccated coconut
- 200g/7oz self-raising flour
- 100g/3½oz unsalted butter
- 75g/2½oz caster sugar
- 1½ tsp freshly ground cardamom
- ¼ tsp ground ginger
- 1 tsp lemon
- pinch of salt
- 1 free-range egg yolk
- or icing sugar, to dust caster sugar
- ½ small honey mango
- syrup (4 tbsp water and 2 tbsp sugarsugar
- 2 tbsp lemon juice
- 1 kaffir lime leaf, finely shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes