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Lemon posset with raspberries
Lemon is a classic Italian palette cleanser and this creamy lemon posset recipe is the perfect meal ender. A great one for summer ans easy to make ahead of time when you are hosting.
Recipe
- Serves 6
Ingredients
For the raspberry sauce
- Raspberries – 210g/7.5oz
- Caster sugar – 90g/3oz
- Lemon – a squeeze of juice
For the posset
- Double cream – 600ml/1 pint 1fl oz 100ml
- Caster sugar – 150g/5oz 25g
- Lemons – 2 large ones, zest and juice
Method
- Start with the raspberry sauce. Put your raspberries, bar six, into a large saucepan. Add the sugar and squeeze of lemon and stir well. Cook for a couple of minutes until the mixture thickens. Divide the raspberry sauce evenly between six large serving glasses. Transfer to the refrigerator and chill for 10 minutes.
- You can then start on the posset. Pour the double cream into a large bowl and add the sugar. Over a medium heat bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and mix in well.
- Pour the lemon cream mixture over the slightly hardened raspberry mixture and, add a raspberry on top and refrigerate for two to three hours.
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