This dessert is so easy. Who would have thought that boiling two ingredients and chilling it it for a while would give you a delicious, set, jelly/custard like dessert. Crazy easy, crazy good.

I had my first posset at Spirit House, yes, another Spirit House rave. Anyway, it was fantastic. A simple and refreshing lime custard with a scoop of creamy vanilla ice cream and topped with chunks of homemade honeycomb. Umm. Yum. As usual we all ordered a different dessert and shared but I was not interested, I just wanted my posset back, so did everyone else, this was too good.

So, as I do, I got home and figured out how to make this myself, to my surprise it was one of the easiest recipes I had ever laid eyes on and it turned out perfectly. Just got to watch out for the honeycomb in the Queensland humidity, she went slightly tacky around the edges, I would make the honeycomb last next time. And there will be a next time.

Serves 4

400ml double cream
8 tbs caster sugar
5 tbs lime juice
1 tbs lime zest
4 scoops of good quality vanilla ice cream

Honeycomb
3/4 cup white sugar
1/4 cup honey
40ml water
1 tbs golden syrup
1 tsp bicarbonate of soda

To make your posset, put the cream and sugar in a saucepan. Heat until boiling and boil for about 2-3 minutes while constantly stirring. Turn off the heat, stir in lime juice and zest.

Pour into 4 ramekins or serving glasses and chill for at least two hours or overnight.

To make the honeycomb, first line a baking tray with greaseproof paper.

In a medium saucepan over a low heat, combine sugar, honey, water and golden syrup and cook, stirring, until dissolved, about 5 minutes. Once sugar is dissolved, increase heat to high and bring to the boil. Cook, without stirring for 5 to 7 minutes or until the syrup reaches crack stage 154°C on a sugar thermometer. Remove from heat and let the bubbles subside. 

Add the bicarb soda and quickly stir with a  wooden spoon until just combined. Mixture will foam and bubble, do not over mix. Pour into the tray and set aside to cool completely.

To serve the posset, place a spoon of ice cream in the middle of the posset and sprinkle generously with honeycomb shards.