- 2 1/ 4 cups heavy cream
- 3/ 4 cup granulated sugar
- 8 fresh curry leaves, bruised
- 5 tablespoons lime juice
- Peanut crumble, recipe below
- Curry leaves, fried, for garnish (optional)
In a medium saucepan, bring cream and sugar to a boil over medium-high heat, stirring constantly to dissolve the sugar, about 2 minutes. Remove from the heat and add bruised curry leaves. Steep for 12 minutes.
Remove the curry leaves with a slotted spoon, then return to pot to a boil, stirring constantly for 3 minutes, adjusting heat as needed to prevent boiling over.
Remove from heat, then stir in lime juice and cool for 10 minutes.
Stir again and divide mixture between 4 (8-ounce) small glasses or ramekins. Cover and chill until set, at least 4 hours or overnight.
To serve, scoop 2 tablespoons of crumble onto the posset and garnish with fried curry leaves.
- 1/ 2 cup unsalted roasted peanuts
- 1/ 2 cup all-purpose flour
- 1/ 4 cup light brown sugar
- 3 tablespoons unsalted butter
- 1/ 2 kosher salt
In a food processor, pulse peanuts until coarse. Add to a bowl with the flour, sugar, butter and salt, then rub until all the butter is coated with flour. (It should feel like a streusel topping!)
Add the mixture to a skillet over medium heat and cook without stirring for 4 minutes to begin browning the crumble. Stir, then keep cooking, stirring occasionally until golden brown, about 4 minutes more. Transfer to a sheet pan to cool completely. (It will not be crunchy until it cools.) Make about 1½ cups.