LEMON POSSET WITH RASPBERRIES
So it’s time for cheer up food, in the form of this incredibly indulgent posset recipe from my friend Sas – who, yes, we have asked for permission to reproduce.
- 210 g Raspberries
- 90 g Caster sugar
- a squeeze of lemon
- 1 pint Double cream
- 150 g Caster sugar
- 2 large Lemons
- 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.