The Canny Cook: Lime and raspberry possets recipe

A summery twist on a classic lemon posset. Use frozen raspberries to further lower costs – and you can double the recipe to feed a crowd.

Eleanor maidment

The latest change I have made in the bid to beat rising food bills is to be less brand loyal. I usually shop on autopilot, picking up the labels I have always bought. (I’ve also heard that big brands pay to be stocked in premium eye-level positions on shelves, so maybe that’s sucked me in too.) Now I am trying to take my time to weigh up the options.

In almost all cases, supermarket own-label products have significantly lower price tags than the big brands – but it’s hit and miss as to whether the quality and taste is as good. I’m working on a trial-and-error basis, but in a lot of cases I’m happy to say I can’t tell the difference. This is quite likely because I have it on good authority that items including soy sauce, yogurt and biscuits are often made by the big brands for supermarkets, so the products are very similar (usually just a few tweaks to the recipes).

Current swaps I am very impressed with are Lidl’s baked beans, Sainsbury’s tomato ketchup and Aldi’s washing-up liquid. And if you find these swaps spark any resistance from your household, take inspiration from a rather crafty friend of mine who keeps a branded bottle of ketchup and refills it regularly with a supermarket alternative. No one has figured it out yet!

Lime and raspberry possets recipe

lime and raspberry possets
Holly Exley


  1. Put 400ml double cream, 100g caster sugar and the zest of 5 limes in a saucepan.
  2. Heat gently, swirling occasionally, until the sugar has dissolved, then simmer for 3 minutes. Remove from the heat, stir in the juice of the 5 limes, then set aside to cool for 10 minutes.
  3. Place 100g raspberries in a sieve set over a bowl. Press with a wooden spoon to make a purée. Discard the seeds. Put a small teaspoon of the purée into the base of 4 small glasses or espresso cups.
  4. Clean the sieve, then pour the lime cream mixture through it into a jug (discard the zest). Very lightly ripple the remaining purée through the lime cream, then pour into the glasses. Chill for at least 4-6 hours, ideally overnight, before serving.

Do you have a great recipe for eating well and cutting food bills? Email If we print it here, we’ll send you a bottle of champagne.

*This cost assumes you already have some basic store-cupboard ingredients. Prices taken from Aldi and correct at time of going to press.