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.

2-3 lemons

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

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