There is something about lemon desserts with fresh raspberries that is a great finish to a meal, particularly if it was something spicy or heavy. Light and refreshing, with the great health qualities of fresh raspberries, this dessert is a real winner. Even better, it’s really quick to make and still looks impressive served up at a dinner party. Try serving this with shortbread – even though the posset is light and fresh, a nice piece of shortbread with it won’t be refused!
Serves: 6
Preparation Time: 5 minutes
Cook Time: Less than 10 minutes
Chill Time: 1 hour +
INGREDIENTS:
2 large lemons, zested and juiced
1 pint 1 fl. oz double cream
5 oz caster sugar
Fresh raspberries – as many as you want!
METHOD:
Place the cream and sugar into a pan over a medium heat. Bring to the boil, stirring, and remove from the heat once boiled and leave to cool.
When cool, add the lemon zest and juice, and whisk together. Put into tall glasses or dishes and place in the refrigerator for at least one hour.
When ready to serve, top with raspberries and serve with shortbread.