Lime and Sichuan Pepper Posset Recipe, by Fuchsia Dunlop
by Fuchsia Dunlop
Sichuan pepper, with its citrussy lineage, can be wonderful in sweet dishes. The Chengdu chef Yu Bo used to serve a winning combination of pears steeped in Sichuan pepper syrup with green Sichuan pepper ice cream. This recipe is my own invention, a combination of the traditional lemon posset with the flavours of green Sichuan pepper and lime.
The lime fills your mouth first, and the fragrance of the pepper comes afterwards. It's a gorgeous, creamy pudding that is extremely easy to make. Make the dessert several hours before a party, or even the night before. It goes very nicely with the ginger biscuits on page 324. This recipe will make six servings.
For Lime and Sichuan Pepper Posset
- 2 tbsp whole green Sichuan pepper
- 600ml double cream
- 3 limes
- 150g caster sugar
How To Make Lime and Sichuan Pepper Posset
- Rinse the Sichuan pepper in cold water and drain well. Stir the pepper into the cream and refrigerate for 2–4 hours.
- Grate the zest from two of the limes, then juice them all: you want to end up with about 6 tablespoons of lime juice. Place the lime zest and juice in a bowl large enough also eventually to hold the cream.
- Place the peppery cream and sugar in a saucepan and warm together over low heat, stirring from time to time, until the sugar has dissolved. Bring the cream to the boil and simmer gently for 3 minutes (keep an eye on it, as it will froth up and may try to boil over).
- Strain the cream into the lime mixture and discard the pepper. Stir the cream and the lime juice and zest together and then pour equally into six little serving pots. Leave to cool, then cover the pots and chill until required.
About the author
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper.
