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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
Raspberries – 210g/7.5oz Caster sugar – 90g/3oz Lemon – a squeeze of juice Double cream – 600ml/1 pint 1fl oz 100ml Caster sugar – 150g/5oz  25g Lemons – 2 large ones, zest and juice

Method

  1. 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.
  2. 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.
  3. 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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