This elegant dessert combines the bright, zesty tang of a traditional lemon posset with the rich, caramelized crunch of sugar-coated raspberries. The posset is incredibly simple to make, requiring just heavy cream, sugar, and lemon juice, which sets into a luxurious, silky custard that tastes like pure citrus sunshine. It’s a fantastic choice for summer gatherings or as a sophisticated finale to a dinner party. The contrast between the smooth, creamy texture of the posset and the brittle, sweet shards of caramelized fruit creates a delightful sensory experience. Serve it chilled for a refreshing finish that feels indulgent yet refreshing.
Caramelised Raspberries With A Lemon Posset
Description
This elegant dessert combines the bright, zesty tang of a traditional lemon posset with the rich, caramelized crunch of sugar-coated raspberries. The posset is incredibly simple to make, requiring just heavy cream, sugar, and lemon juice, which sets into a luxurious, silky custard that tastes like pure citrus sunshine. It&# 226;ÂÂs a fantastic choice for summer gatherings or as a sophisticated finale to a dinner party. The contrast between the smooth, creamy texture of the posset and the brittle, sweet shards of caramelized fruit creates a delightful sensory experience. Serve it chilled for a refreshing finish that feels indulgent yet refreshing.Ingredients
Directions
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Finely grate the rind of two lemons and juice them, setting the juice aside in a large bowl.
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Place the double cream, 2 ounces of sugar, and the grated lemon rind in a heavy-based saucepan.
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Slowly bring the cream mixture to a boil, stirring occasionally to dissolve the sugar.
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Once boiling, remove from heat and immediately pour the hot cream mixture into the bowl with the lemon juice.
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Stir gently to combine, then place the bowl over a larger bowl of crushed ice or refrigerate to cool quickly.
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Line four ramekins with cling film and arrange six fresh raspberries in the base of each one.
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Pour just enough of the chilled lemon mixture over the raspberries to cover them.
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Chill in the refrigerator for 15 minutes until the bottom layer sets.
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Pour the remaining lemon mixture into the ramekins and refrigerate for at least two hours, or preferably overnight, until fully set.
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For the caramelized raspberries, dissolve 9 ounces of sugar in 6 tablespoons of water in a heavy saucepan over low heat.
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Increase the heat to high and boil rapidly without stirring until the sugar turns a golden amber color.
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Remove from heat and carefully spear the remaining 20 raspberries one at a time with a skewer.
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Dip each raspberry into the hot caramel, turning to coat it completely.
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Transfer the caramelized raspberries to a baking tray lined with non-stick parchment paper and leave to cool and harden.
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To serve, gently turn the possets out onto individual serving plates.
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Arrange the caramelized raspberries around the possets and garnish with fresh raspberries if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1472.2kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 26.4g132%
- Cholesterol 132.0mg44%
- Sodium 13.5mg1%
- Total Carbohydrate 278.0g93%
- Dietary Fiber 0.0g0%
- Sugars 278.0g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
