Raspberry and lemon posset



Preparation Time: 7 mins
 
Notes:
 
Ingredients:

Raspberry and lemon posset


Ingredients


For the basic posset



  • 560ml double cream

  • 150g caster sugar

  • 3 Lemons, grated zest and juice


For the raspberry sauce



To decorate



Method


1. Pour the cream into a saucepan and add the sugar. Bring to the boil, then reduce the heat and simmer for 2 minutes.

2. Remove from the heat and stir in the lemon juice and zest. Chill.

3. For the sauce, place three quarters of the raspberries into a large saucepan.

4. Add the sugar and lemon and stir well. Cook for 1-2 minutes, until the mixture thickens.

5. Pass through a fine sieve to remove the seeds.

6. Stir in the remaining raspberries.

7. Divide half of the raspberry sauce evenly between the glasses. Transfer to the refrigerator and chill.

8. When the lemon cream is almost set, lightly fold in the remaining raspberry sauce and chill for a further hour.

9. Garnish with mint and serve with extra raspberries and a dusting of icing sugar.    
 
Method:

Method


1. Pour the cream into a saucepan and add the sugar. Bring to the boil, then reduce the heat and simmer for 2 minutes.

2. Remove from the heat and stir in the lemon juice and zest. Chill.

3. For the sauce, place three quarters of the raspberries into a large saucepan.

4. Add the sugar and lemon and stir well. Cook for 1-2 minutes, until the mixture thickens.

5. Pass through a fine sieve to remove the seeds.

6. Stir in the remaining raspberries.

7. Divide half of the raspberry sauce evenly between the glasses. Transfer to the refrigerator and chill.

8. When the lemon cream is almost set, lightly fold in the remaining raspberry sauce and chill for a further hour.

9. Garnish with mint and serve with extra raspberries and a dusting of icing sugar.
 
Serves: 4
 
     
 
 
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