Lemon Posset With Summer Raspberries

Lemon posset is easy to prepare, and there is just one thing to bear in mind when making it; the richer the cream you use, the silkier the posset will be. Whenever I can, I use rich Jersey cream in this dish; it yields a texture so melt-in-the-mouth that it raises the bar for all set-cream desserts – it really is that good! I sometimes add a few lemons or rose-scented geranium leaves to the pan of cream while it is heating. The flavour of the leaves plays so nicely with the raspberries and tangy cream.

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Instructions

1.	TO MAKE THE LEMON POSSET
2.	Divide the raspberries between eight serving glasses, reserving 8 raspberries for decoration, or alternatively place all the raspberries in one large serving dish.
3.	Place the cream and sugar in a heavy pan on a medium heat, stir and bring to a simmer.
4.	It is normal for the cream to expand when it is close to simmering point, so stand by the pan and adjust the heat to maintain a gentle simmer for 5 minutes.
5.	Remove from the heat and stir in the lemon juice.
6.	Strain the mixture through a fine sieve into a jug.
7.	Pour the hot lemon cream over the raspberries in each serving glass, or alternatively over the raspberries in the large serving dish.
8.	Chill for at least 4 hours until set.
9.	TO SERVE
10.	Decorate each posset with the reserved raspberries and crystallised lemon verbena leaves.
11.	Serve with shortbread biscuits or langues de chat.