Easy Raspberry Posset – Rich & Creamy With Only Four Ingredients
A perfect dessert to plan for your Valentine’s dinner – or any occasion. So simple, yet so classic. The flavor is vibrant and rich yet creamy and refreshing. A Raspberry Posset is the perfect end to a phenomenal meal.
A Posset is a simple, historic custard-like dessert that is SUPER simple. The basic posset only contains three ingredients – cream, lemon juice, and sugar. A Raspberry Posset adds the fresh sweetness and brightness of raspberries to the lovely base. The cool part of this dessert is that it relies on chemistry to create the thick, creamy custard – not gelatin or eggs. The acid in the lemon and berries react with the cream to thicken and set it, creating this smooth, creamy delight. Only four ingredients and no oven, yet the results are over the moon.
A Brief History
Posset itself dates back to at least 15th‑century England, where it began as a hot medicinal drink of milk curdled with ale or wine and spiced for flavor and supposed healing power. Over the 16th–19th centuries it evolved from this curdled drink into a sweet cream, sugar, and citrus-based confection served cold. Modern fruit versions like Raspberry Posset are a recent development that build on this later dessert form, using raspberry puree for color, flavor, and acidity while preserving the simple three-part structure of cream, sugar, and acid.
Raspberry Posset is super simple, quick and easy to make. Just be sure to keep it in the fridge for at least 2.5-3 hours (or overnight) to ensure that it is set properly. Also, I have found that using the highest percentage heavy cream that you can find yields the best results. (Costco has 40% Heavy Cream, and works beautifully. Most Groceries carry 36%, which works as well).
This is so quick, easy, and tasty, you absolutely MUST give it a try.
Raspberry Posset
Ingredients
Posset
- 2 Cups Heavy Cream (Can substitute with Coconut Cream for a dairy free version) I use 40% whipping cream and have found the the higher percentage that you can find, the better the results.
- 3/4 Cup Granulated Sugar
- 1/4 tsp Salt
- 1 tsp Lemon Zest, finely grated
- 2 Cups Raspberries (212 grams or 7.5 oz) Fresh or Frozen
- 2 Tbsp Lemon Juice, Freshly Squeezed
To Serve
- 1/2 Cup Heavy Cream
- 1/2 Tbsp Powdered Sugar
- Fresh Raspberries and Mint Leaves
Instructions
- Combine Sugar, Salt, Cream, and Lemon Zest in a Medium Saucepan. Turn heat to medium, stirring occasionally, until it comes to a gentle simmer.
- Simmer Cream for 5 minutes, stirring frequently to prevent burning. Combine the Raspberries and Lemon Juice in a bowl.
- Add Raspberries and Lemon Juice into cream mixture. Return to simmer. Stir frequently and simmer for 5 more minutes.
- Remove from heat and pour through a mesh strainer.
- Push seeds around, taking care to get all of the liquid.
- Pour posset mixture into ramekins and place in the fridge for at least 2 hours to make sure they are completely set.
- Before serving, beat the Heavy Cream and Powdered Sugar into whipped cream. Dollop each Posset with whipped cream and garnish with raspberries and a mint leaf. Enjoy.
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