Lime and Blueberry Possets with a Shortbread Biscuit

This is a very easy recipe and tastes amazing. You can swap the lime for lemon if you wish, and the blueberries are optional.

Credited to: Coeliac UK


Serves 6
10 mins prep
40 mins cooking time


  • 125g (4½oz) plain gluten free flour*
  • ½ tsp xanthan gum
  • 50g (1½oz) cornflour*
  • 100g (3½oz) butter
  • 50g (2½oz) caster sugar, plus a little extra for dusting


  • 500ml (18fl oz) double cream
  • 150g (5½oz) caster sugar
  • 3 limes, juiced and zested
  • 100g (3½oz) blueberries

Notes: *Please check our Food and Drink Information for suitable products.


  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly grease a baking tray
  2. Mix the flour, xanthan gum, and cornflour together in a bowl
  3. Add the butter and sugar, and rub together with your fingertips. Knead the mixture until it makes a smooth dough
  4. Roll out to be about 4mm thick and cut into small disks. Bake for 25-30 minutes or until they are a very pale golden brown colour. Remove from the oven, sprinkle with castor sugar, and leave to cool
  5. Put the cream, sugar, and lime zest into a heavy based pan and cook over a slow heat until the sugar is dissolved. This takes about 3-4 minutes
  6. Whisk in the lime juice; this will make the cream thicken
  7. Share the blueberries between your pots, then divide the cream between the pots. Leave to cool and then place in the fridge until you are ready to serve.
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