Lemon posset with raspberry cream

Lemon posset with raspberry cream Lemon posset with raspberry cream
Sweet Treats
Kiley Britten

Take advantage of the last days of the summer season with this deceptively easy dessert. It can make for a final summer soiree or even to brighten a dreary day. Make sure to make it with plenty of time to spare, as the posset needs six hours in the fridge to set.

Ingredients for the posset

– 300 ml double cream

– 2 lemons

– 85g sugar

Ingredients for the raspberry cream

– 100g raspberries (fresh or frozen)

– 30g sugar

– 2tbsp water

– 100ml whipping cream

Instructions:
  1. Zest and juice lemons.
  2. Pour double cream into a saucepan along with the sugar and most of the lemon zest (save some zest for decorating – put it in the fridge otherwise the zest will dry out).
  3. Bring ingredients in the pot to a boil. Once the mixture reaches the boiling point, turn down the heat and start stirring (a wooden spoon is best if you have one). The mixture might bubble up and threaten to come out of the pot, but the easy fix for this is to remove the pot off the heat, stir it about until it calms down, and return the pot back to the heat. Continue simmering and stirring the mix for about three minutes.
  4. Remove pan from heat and allow to cool for another two minutes or so. Gently stir in the lemon juice.
  5. Pour posset into prepared glasses, then leave to cool down before placing in the fridge for 6 hours or until set. Alternatively, you can place the glasses directly into the fridge, but you may cause your fridge to become humid from the condensation that a hot mixture creates when placed in a cold environment.
  6. While waiting to put the glasses in the fridge, start your raspberry jam to mix into the cream on top. Place raspberries, sugar, and water into a pot. If you use frozen raspberries, use slightly less than the 2tbsp of water.
  7. Heat raspberries on a medium heat, stirring occasionally. Your jam is done once the sugar is melted and a lot of the water has evaporated – it should look runnier than a proper jam.
  8. Once finished, set aside or in the fridge along with the posset.
  9. When posset is set, whip up the cream into quite stiff peaks. Take your raspberry jam and fold it into the cream as evenly as you can – though it doesn’t matter if it is a bit streaky, it tastes just as delicious.
  10. Pipe or spoon your raspberry cream on top of your posset, decorate with lemon zest and some spare raspberries, and enjoy your delectable treat!