400ml cream
90g caster sugar
50ml lemon juice
32-40 raspberries
8 teasp. of demerara or caster sugar
Lemon and Raspberry Posset Brûlée
8 people
Ingredients
Main
400ml cream
90g caster sugar
50ml lemon juice
32-40 raspberries
8 teasp. of demerara or caster sugar
Method
Copy TextPlace the cream and sugar in a small saucepan and bring to a bare simmer. Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. Allow to cool to tepid.
Pop four raspberries into each little cup or glass. Pour the cooled cream over and place in the fridge for 3 hours to set. The posset will keep perfectly in your fridge overnight. I like to cover them to protect the delicate flavour.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the cream and sugar in a small saucepan and bring to a bare simmer. Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. Allow to cool to tepid.
Pop four raspberries into each little cup or glass. Pour the cooled cream over and place in the fridge for 3 hours to set. The posset will keep perfectly in your fridge overnight. I like to cover them to protect the delicate flavour.
Serving Suggestions
When ready to serve, sprinkle the top of each crème lightly with about 1 teaspoon of demerara or caster sugar and use a blow torch to caramelise the sugar to a crisp caramel.
