Lemon posset with fresh raspberries
Super easy recipe for a light, creamy, refreshing dessert. Its delicious on it's own and also great paired with with shortbread or tuiles.
Ingredients - Makes 6 servings
-
600ml double cream
-
140g caster sugar
-
Zest 2 lemons
-
Juice of 1 lemon or 2 shots of limoncello
-
Fresh raspberries
Method
-
Put cream and sugar into a pot on a low heat and stir until the sugar has melted.
-
Bring the mixture to the boil, add the lemon zest and remove from the heat
-
Stir in lemon juice/limoncello and leave to cool
-
Pour into 6 ramekins and put raspberries into the centre of each (I put 3 raspberries right through the centre if each ramekin
-
Put into the fridge to set
