This tangy refreshing dessert looks impressive despite its simple ingredients, and it makes a great finish to a spicy meal. It is wonderful all on its own but the addition of the macerated raspberries gives it a nice sweet tart effect along with a real visual wow factor.
- 12oz/350ml heavy cream (double cream)
- 1/2c/100g granulated white sugar
- Zest of 2 limes
- Juice of 2 limes (2 limes should yield between 3 and 4 tablespoons of juice)
- 20 raspberries (approx. 4oz/115g)
- 1 TBSP granulated white sugar
- 1 TBSP water
- Mint leaves to serve (optional)
- Put the raspberries into small but deep bowl and sprinkle over the sugar and the water. Fold the raspberries over and over taking care not to damage them, continue until the sugar is mostly dissolved.
- Leave the raspberries out at room temperature while you make the posset, give them a gentle fold every 5 minutes or so.
- Zest the limes; you want the zest to be super fine so run a knife over them if you need to. Place the zest in a bowl and set aside.
- Juice the limes and strain the liquid through a fine mesh strainer or cloth. Add the juice to the zest, give it a stir and set aside.
- Put the cream and the sugar in a small saucepan, whisk to combine then put the saucepan over high heat. Whisk constantly until the mixture begins to boil, once boiling turn down the heat so that it is just boiling. Boil gently for 2 minutes, whisking occasionally.
- After 2 minutes remove the pan from the heat and whisk in the lime zest and juice.
- Divide the posset equally into 4 serving glasses. Each serving is approximately 3.5fl.oz/100ml so you will need serving glasses a little bigger then that. Refrigerate for at least 4 hours or over night.
- Give the raspberries one last fold then very gently smooth them out and press down slightly. Cover the dish with plastic wrap (cling film) and refrigerate. Refrigerate for at least 4 hours or over night.
- Remove the raspberries and posset from the refrigerator about 10 minutes before you want to serve, place them in a cool place as you only want to take the chill off not melt them.
- When you are ready to serve, gently fold the raspberries in their juices and then place 5 raspberries on each posset. Spoon over just enough of the raspberry juice to coat the top of the posset.
Garnish with mint leaves and serve – Makes 4 Servings