Lime Posset Parfait with Poached Melon & Coconut

This light, zesty dessert captures pure brightness—lime posset whipped into a creamy frozen parfait, paired with delicately torched meringue and crisp toasted coconut flakes. Citrus-poached melon adds a soft, floral sweetness, bringing balance and finesse. A clean, elegant way to end a meal.

Lime posset parfait, torched meringue, toasted coconut flakes and citrus poached melon – serves 4

Lime posset parfait

300ml whipping cream

100g caster sugar

Zest of 2 limes

50ml of lime juice

100ml double cream plain yoghurt

Method

• Gently heat the cream, sugar and lime zest in a saucepan. Bring to a simmer and stir until sugar dissolves

• Let it bubble gently for 2 minutes, then remove from the heat

• Stir in the lime juice and allow to cool slightly

• Fold in the Greek yoghurt until smooth and combined

• Pour into a lined load tin or silicon moulds and freeze until set (at least 4-6 hours or overnight)

• Before serving, let it sit at room temperature for 5-10 minutes for easier slicing and unmoulding  

Torched meringue

2 egg whites

½ cup of caster sugar

• Heat gently over a double boiler until sugar has dissolved

• Whip using a stand mixer or a handheld until thick and glossy

Toasted coconut flakes

3 tbsp coconut flakes

• Bake in a 160 degree oven until lightly golden

Citrus poached melon

200g melon, balled using a melon baller

Juice of 1 orange

Juice of ½ lime

1 tbsps honey

1 sprig of thyme

• In a small pan, gently warm the orange and lime juice with honey and thyme

• Pour the hot liquid over the melon balls

• Cool in the syrup and chill until ready to plate

To serve

Place a spoonful of the meringue of the base of the plate in a swooping motion

Torch using a blow torch

Place a rectangle of the parfait in the centre, garnish with melon balls and toasted coconut flakes