Raspberry Posset
Serves 4
15 mins prep
10 mins cook
120 mins Chill Time
25 mins total
This raspberry posset is thick, creamy, and has a bright, tart raspberry flavor that balances the richness of the cream. It's easy to make and you only need 4 simple ingredients - the lemon and raspberry juice act as thickeners! Serve it inside a teacup for a no bake, elegant dessert perfect for tea time.
To serve
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Combine the sugar, cream, salt, and lemon zest in a medium saucepan. Heat on medium heat, stirring occasionally and letting it come to a gentle, bubbling simmer.
⅕ 2 heavy whipping cream⅕ ½ granulated sugar⅕ 1 lemon zest⅕ ¼ sea saltSimmer the cream for 5 minutes, stirring occasionally to prevent burning. You'll notice that it will turn into a darker yellow color.
Add the raspberries and bring it back to a simmer, simmering for another 5 minutes while stirring and breaking up the raspberries with a spatula. You'll notice the mixture thicken slightly.
⅕ 2 raspberriesImmediately strain the hot mixture through a sieve into a heat safe pitcher. Push the raspberry seeds into the sieve to release all the raspberry juice.
Pour the lemon juice into the posset mixture and give it a quick stir.
⅕ 2 freshly squeezed lemon juiceImmediately pour the posset into four tea cups or ramekins. Cover them with wrap to prevent a skin from forming and place them into the fridge for 2 hours to completely set.
Serve the posset with dollops of whipped cream and fresh raspberries on top.
⅕ 4 whipped cream⅕ ¼ fresh raspberries
