The posset sets because of how the cream reacts to the acid, so to make it set more you’d need to remove some of the mango, the issue with that is it removes mango flavour. But you could always make a simple lime posset which would be thicker and serve it with fresh mango
Thank you. I am in Maine, USA, and everywhere I have asked for double cream I've been met with blank stares. Surely it must be available somewhere here.
Double cream is cream with a fat percentage of around 48%. Depending on what country your in you’ll just need to use the closest thing like heavy cream in North America
Hello Edd! I made mango lime posset and it is delicious. I had my doubts but it came out well. So easy . Thank you.
I am in Canada n we have heavy cream here too. I bought some . Hopefully it sets.
Hi Edd,
Great looking recipe! Do you have any suggestions on making it a bit more thicker?
The posset sets because of how the cream reacts to the acid, so to make it set more you’d need to remove some of the mango, the issue with that is it removes mango flavour. But you could always make a simple lime posset which would be thicker and serve it with fresh mango
Thanks, again!
Thank you. I am in Maine, USA, and everywhere I have asked for double cream I've been met with blank stares. Surely it must be available somewhere here.
It’s definitely not available in the US, heavy cream is a great substitute though
What is double cream, please?
Double cream is cream with a fat percentage of around 48%. Depending on what country your in you’ll just need to use the closest thing like heavy cream in North America
Did you try it with heavy whipping cream?