Lemon Posset with Raspberries

Round off your festive meals with this easy-to-prepare dessert from chef Gary Rhodes' kitchen
Lemon Posset by Gary Rhodes
ITP Images
Lemon Posset by Gary Rhodes
December 17, 2018
Serves 4-6

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
PROP STYLING BY Lydia Wessels

INGREDIENTS

900ml double cream
250g spinneysFOOD Caster Suga
Juice of 3 lemons
Raspberries, whole and halved
Whipping cream, for decoration
Sprig of mint, for decoration

For the raspberry coulis

100g fresh or frozen raspberries spinneysFOOD Extra Fine Icing Sugar

METHOD

  • 1

    Boil the cream and sugar in a pan and cook for 2-3 minutes

  • 2

    Add the lemon juice, mixing well; remove from the heat and leave the cream to cool slightly

  • 3

    To make the raspberry coulis, blitz the raspberries until smooth, adding sugar to sweeten before straining

  • 4

    Place 1-2 tbsp of halved raspberries drizzled with a little raspberry coulis, if using, in glasses

  • 5

    Pour the posset over the raspberries and put the glasses in the fridge to allow the posset to set

  • 6

    To serve, pour a little whipping cream or extra coulis on top of the posset, along with one or two whole raspberries and a sprig of mint to finish

NOTES

The whipping cream can be whisked to a soft peak and spooned or piped on top, garnishing with the raspberries and a sprig of mint, if preferred.

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