Posset is a traditional English version of a pannacotta - here it's given a zesty twist by David Colcombe of Opus for Taste of Birmingham.
Serve with David's poppyseed shortbread
1. Place zest, lime leaf, sugar and cream in saucepan and bring to the boil. Soften gelatine in ice cold water for 5 minutes.
2. Add drained gelatine leaf to boiled cream mixture and strain. Whilst hot, pour into glasses and place in the fridge for minimum 2 hours.
Make a raspberry coulis by puréeing the berries in a food processor, adding sugar to the desired sweetness
3. Finish with raspberry coulis and serve with shortbread or biscotti.
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Recipe © courtesy of David Colcombe at Opus
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