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Raspberry Posset

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Prep Time:5 minutes
Cook Time:15 minutes
Refrigerate Time - Minimum:2 hours 30 minutes
Course: Dessert
Cuisine: English
Keyword: Classic Posset, Dairy Free Dessert, Dairy Free Raspberry Dessert, Posset, Raspberry Dessert, 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.