Raspberry & Lemon Posset

A sweet, sharp delight...



Prep time

20 minutes

Cook time

3 hours

You can’t go wrong with this delightfully light summer dessert.


300ml double cream
300g raspberries
3 lemons
50g caster sugar
50g almond flakes 


  1. Blend the raspberries, then pass through a sieve to remove the seeds.
  2. Add the zest of 1 lemon and the juice of 3. Mix and place to one side.
  3. In a saucepan, combine the cream and sugar, bring to the boil until the sugar has dissolved.
  4. Add the raspberry and lemon mixture and stir thoroughly. Remove from heat, add to moulds and allow too cool to room temperature.
  5. Place in fridge for 3 hours until set, then top with raspberry/almonds.

Chef’s tips

Possets are best served with a biscuit for a little extra texture.


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