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

  1. Put cream and sugar into a pot on a low heat and stir until the sugar has melted.

  2. Bring the mixture to the boil, add the lemon zest and remove from the heat

  3. Stir in lemon juice/limoncello and leave to cool

  4. Pour into 6 ramekins and put raspberries into the centre of each (I put 3 raspberries right through the centre if each ramekin

  5. Put into the fridge to set

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