Lime and Sichuan Pepper Posset

Recipe by Fuchsia Dunlop, from Five Tastes: Delicious Recipes for Chinese Flavors

Green Sichuan pepper isn't just for savory dishes. Its bright, citrusy aroma makes it a natural pairing for desserts, especially those featuring fruit.

Inspired by the classic British lemon posset, Fuchsia Dunlop's recipe brings together the refreshing tartness of lime and the delicate floral fragrance of green Sichuan pepper. The lime delivers a bright, tangy first impression, while the Sichuan pepper adds a subtle aromatic finish. The result is a rich, silky dessert that balances sweetness, acidity, and fragrance.

With just four ingredients, this elegant dessert is surprisingly simple to prepare. It's also ideal for entertaining, since it can be made several hours ahead or even the night before. Serve chilled with ginger cookies for a delicious contrast in flavor and texture.

Servings: 6
Prep time: 15 minutes, plus 2–4 hours of infusion and chilling
Cook time: 5–10 minutes

Ingredients

• 2 tbsp whole green Sichuan pepper

• 2½ cups (600 ml) heavy cream

• 3 limes

• ¾ cup (150 g) superfine sugar

Instructions

1. Infuse the cream. Rinse the Sichuan pepper under cold water and drain thoroughly. Stir into the heavy cream and refrigerate for 2–4 hours to allow the flavors to infuse.

2. Prepare the limes. Finely grate the zest from 2 limes, then juice all 3 to yield approximately 6 tbsp (90 ml) of juice. Combine the zest and juice in a large heatproof bowl.

3. Heat the cream. Transfer the infused cream, including the Sichuan pepper, to a saucepan with the sugar. Warm over low heat, stirring occasionally until the sugar dissolves. Bring to a boil, then simmer gently for 3 minutes. Watch carefully, as the cream will froth and may boil over.

4. Combine. Strain the hot cream into the lime mixture, discarding the Sichuan pepper. Stir thoroughly to combine.

5. Chill and serve. Divide evenly among 6 small serving glasses or ramekins. Allow to cool, then cover and refrigerate until ready to serve.

Make-Ahead Tip

Prepare the possets several hours before serving or the night before. Serve chilled with crisp ginger cookies to complement the creamy texture and bright citrus flavors.

Recipe by Fuchsia Dunlop, from Five Tastes: Delicious Recipes for Chinese Flavors. Reproduced with permission. Prepared by Chef Doug Heilman for 50Hertz.