Raspberry Posset

This raspberry posset is seriously delicious and perfect for summer eating.

It takes just a few minutes to make, but it does take a couple of hours to set, so it's perfect for making in advance when you are entertaining or just want to get ahead.

Easy, creamy and dreamy and not too sweet.

Enjoy!

Jump to:

• ❤️ Why you will love this recipe
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Serve with
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Desserts
• 💬 Comments

❤️ Why you will love this recipe

• Made in less than 10 minutes.
• Really easy to make.
• Prepare a day in advance for easy entertaining.
• Not too sweet.
• Perfect for summer eating.

I made this raspberry posset at Easter and it was even easier than a lemon or lime posset as there was zesting to do. The only real difference was mashing the raspberries through a sieve, which literally takes a couple of minutes, as I've never bought or picked unripe raspberries. They always seem to be soft.

The acid from the raspberries causes the protein in the cream to coagulate and this causes the mixture to thicken. I've also added a little lemon juice, to ensure that it thicken, which you can't actually taste specifically, so there is plenty of reaspberry flavour.

I love that you can make this so quickly and then just stick it in the fridge until you are ready to serve too. If I am feeling greedy I just split the mixture into four glass bowls, or six ramekins if I've got guests. When I'm doing a buffet, I fill little verrines for dessert, (French mini glasses, a bit like shot glasses). It's great to do a selection of lemon posset, lime posset and raspberry posset along with some chocolate mousse.

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🥘 Ingredients

A note on some of the ingredients

• Raspberries - use fresh or frozen and defrosted. The defrosted ones won't be great for garnish though.
• Caster sugar - this is just fine sugar.
• Cream - double or heavy cream for the fat content.
• Lemon juice - ideally fresh to ensure that the cream thickens.
• Mini meringues - I got these from a supermarket but they are available online too.

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.

🍽 Equipment

• small saucepan
• whisk
• serving dishes (4 bowls or 6 ramekins)
• sieve
• medium bowl

🔪 Instructions

Push the raspberries through a sieve with a spoon and retain the juices in a bowl underneath.

💭 Top Tip

• Don't forget to scrape off the fleash from the underside of the sieve.

Put the sugar and cream in a saucepan over a low to medium heat.

Whisk to dissolve the sugar.

⏲️ Cooking Time

When the cream comes to a boil, turn down the heat and simmer for 3 minutes. The mixture will become creamier with a creamy yellow tinge.

Turn off the heat and allow to cool for a few minutes.

Add the lemon and raspberry puree and whisk well. The mixture will instantly thicken.

There's no risk of it going lumpy as it will thicken further on cooling.

Pour the raspberry dessert into serving dishes.

If your saucepan doesn't have a lip you may find it easier to transfer the lime posset to a jug first.

Place in the fridge for at least 2 hours.

Remove the raspberry posset dessert from the fridge at least 15 minutes before serving.

This is the time to garnish with fresh mint leaves, fresh raspberries and the mini meringues, or whatever else you prefer to use.

🥗 Serve with

These are delicious on their own but try these other garnishes and biscuits to serve alongside.

• Garnishes - grated chocolate, pieces of flake, maltesers, freeze dried raspberries, whipped or clotted cream.
• Sable Biscuits
• Shrewsbury Biscuits
• Viennese Finger Biscuits
• Chocolate and Macadamia Shortbread
• Boudoir Biscuits
• Cornish Fairings
• Chocolate Mendiants
• Sacristains Pastries

🥙 Substitutions

• Caster sugar - use white granulated sugar instead.

📖 Variations

• Lime posset
• Lemon - use 75 ml of freshly squeezed lemon juice and garnish with coconut and lemon zest or white chocolate.
• Orange - use any type of orange, such as mandarins or blood oranges, and decorate with orange segments and grated milk chocolate.

🍣 Storage

• Refrigerator - store in the fridge for up to 2 days. Cover the dish with cling film to stop a skin from forming.

🍱 Prepare in Advance

• Make the lime posset a day before serving if you are entertaining.

More desserts like this

• Devonshire Junket
• Creamed Rice Pudding
• Chocolate Rice Pudding
• Cranachan
• Butterscotch Tart
• Macaroni Pudding
• Flummery
• Lemon Syllabub
• Lime Posset
• Raspberry Parfait
• Chocolate Raspberry Tart
• Strawberry Crème Brûlée 
• Baileys Sabayon

📋 Recipe

🍲Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Do you have a question or did you make the recipe?

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