Lemon Posset with Strawberries and Raspberries
4
Serves
-
Prep Time
-
Cook Time
Who would imagine such an elegant dessert would be so easy to make? I like to serve it in long-stemmed glasses for extra impact.
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Ingredients
- 1¼ cups cream
- ⅓ cup caster sugar
- Finely grated zest and juice of 1 lemon
Berry Topping
- 4 strawberries – sliced
- 12 raspberries
- 1 tablespoon caster sugar
- Icing sugar, to dust
Method
- Gently heat the cream, sugar and lemon zest in a small saucepan until the sugar dissolves, stirring constantly.
- Increase the heat slightly and allow the cream to simmer for 3 minutes, stirring constantly. Set aside for 2–3 minutes.
- Quickly stir in the lemon juice.
- Divide between 4 serving glasses.
- Leave to cool to room temperature, then refrigerate for 2–3 hours until set.
- To make the Berry Topping, combine the berries and sugar and set aside.
- To serve, carefully divide the berries between the possets and dust with icing sugar.