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
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600ml double cream
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140g caster sugar
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Zest 2 lemons
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Juice of 1 lemon or 2 shots of limoncello
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Fresh raspberries
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Method
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Put cream and sugar into a pot on a low heat and stir until the sugar has melted.
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Bring the mixture to the boil, add the lemon zest and remove from the heat
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Stir in lemon juice/limoncello and leave to cool
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Pour into 6 ramekins and put raspberries into the centre of each (I put 3 raspberries right through the centre if each ramekin
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Put into the fridge to set
