Lemon Posset with Toasted Almonds & Raspberries
These lovely little dessert pots are unbelievably simple to make. What’s more, you can prepare them a day or two ahead for a fuss-free picnic or dinner party. Double cream gives the best result (Lewis Road Creamery makes this), or you could use a mix of half regular cream and half thickened cream.
120g caster sugar
425ml double cream
Pinch of ground ginger Pinch of ground or grated nutmeg 20 raspberries
Squeeze of lemon juice
½ teaspoon caster sugar 1 tablespoon flaked almonds, toasted
Finely grate the zest of 1 lemon then juice as many lemons as you need to make 100ml juice. Put zest and juice in a small pot over medium to high heat and bring to the boil. Take off heat, add sugar and stir until dissolved. Set aside with the lid on to keep warm.
Pour cream into another small pan, add spices and bring just to boiling point. Quickly remove from heat and pour into lemon syrup, whisking gently to combine.
Divide mixture evenly between 4 ramekins or cups, allowing a little space at the top to later place the berries and almonds. Cool then place in the fridge to set – at least a couple of hours.
About 15 minutes before serving, place raspberries in a bowl with lemon juice and sugar, mix gently and leave to macerate for 10 minutes.
Spoon berries and a little of their liquid onto possets then scatter over a few toasted flaked almonds. Serve right way. Serves 4