4cupscreamheavy or regular whipping cream both work
Juice of 1/2 lime about 1 tablespoon juice
1. In a medium-size saucepan bring the cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined.
2. Boil for 3 full minutes stirring continually. You may need to lower the heat to prevent boiling over. If the possibility for a boil overlooks imminent, just remove the pan from the stovetop for a few seconds.
3. Shut off the stovetop and stir in the lemon and lime juice.
4. Pour mixture into ramekins.
5. Mash raspberries with a fork to make a simple sauce. Lightly stir several tablespoons of mashed raspberries into each ramekin.
6. Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.
7. When you are ready to serve, top with a few fresh, whole raspberries and a mint leaf. If desired to shave a bit of dark chocolate over the top for a decadent finish. Enjoy!
If you are having trouble with unwanted skin forming on the surface of your possets, Cooks Illustrated suggests allowing the mixture to cool in the pan for about twenty minutes. This will allow the skin to begin to form, Then pour through a fine-mesh strainer into the individual ramekins. If you are running late, you can speed up the time it takes for your possets to set by popping them into the freezer for 30-40 minutes. They will be decently set. Just don’t forget to take them back out.