Imported from Instagram

Lemon & Raspberry Possets

Name: Lemon & Raspberry Possets
Prep time: 10 min
Cook time: 5 min
Total time: 195 min
Yield: 6 servings
Cuisine: British
Ingredients: 600 ml double cream; 200 g caster sugar; 3 lemons (Zest the lemons; use their freshly squeezed juice for the measured 75 ml below.); 75 ml lemon juice (Freshly squeezed); fresh raspberries (Add 3–4 to each serving, then a few more on top just before serving; quantity not specified.); freeze-dried raspberries (Optional, for decorating; sprinkle on just before serving. Quantity not specified.)

Recipe by Becks Doyle @thehousebuild · Instagram

Imported by Blak Rabbit on SeeMeCook

Silky, zesty lemon cream possets are chilled until set and served with fresh raspberries and an optional sprinkle of freeze-dried raspberries. An easy make-ahead dessert, lovely in teacups, ramekins, or dessert bowls.

6 servings195 minBritish

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Ingredients

600 ml double cream
200 g caster sugar
3 lemons (Zest the lemons; use their freshly squeezed juice for the measured 75 ml below.)
75 ml lemon juice (Freshly squeezed)
fresh raspberries (Add 3–4 to each serving, then a few more on top just before serving; quantity not specified.)
freeze-dried raspberries (Optional, for decorating; sprinkle on just before serving. Quantity not specified.)

Steps

1
Pour the double cream into a large saucepan and add the caster sugar. Heat gently, stirring until the sugar has completely dissolved.
2
Bring the cream mixture to a gentle simmer and let it bubble for 1 minute.
3
Remove the saucepan from the heat. Stir in the zest of the lemons and the freshly squeezed lemon juice.
4
Divide the mixture among teacups, ramekins, or small dessert bowls. Add 3–4 fresh raspberries to each portion.
5
Leave the portions to cool to room temperature, then carefully cover and refrigerate for at least 3 hours or overnight.
6
Just before serving, top each portion with a few more fresh raspberries and, if desired, a delicate sprinkle of freeze-dried raspberries.

Notes

The source does not specify the total quantity of fresh or freeze-dried raspberries. The author suggests serving with homemade shortbread on the side and notes the possets can be made the day before.