Raspberry Posset
Raspberry posset is a deliciously creamy and easy to make dessert. With a fruity and not too sweet flavour, it's perfect for summer eating.
Equipment
- Small saucepan
- Whisk
- 4 large or 6 smaller serving dishes such as 4 glasses or 6 ramekin dishs
- jug
- sieve
- medium bowl
Ingredients
- 600 ml cream double or heavy
- 2 tablespoon lemon juice fresh
- 150 g caster sugar superfine
- 200 g raspberries fresh or frozen (defrosted)
Garnish
- 50 g raspberries and mini meringues
Instructions
- Push the raspberries through a sieve with a spoon and retain the juices in a bowl underneath.
- Put the sugar and cream in a saucepan over a low to medium heat.
- Whisk to dissolve the sugar.
- When the cream comes to a boil, turn down the heat and simmer for 3 minutes.
- 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.
- Pour the liquid 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.
- Take out of the fridge 15 minutes before serving.
- I like to garnish the possets with fresh raspberries and mini meringues or white chocolate just before serving.
Nutrition
Calories: 465kcalCarbohydrates: 33gProtein: 3gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 114mgSodium: 28mgPotassium: 171mgFiber: 3gSugar: 30gVitamin A: 1493IUVitamin C: 13mgCalcium: 80mgIron: 0.5mg
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