Lemon Posset With Summer Raspberries
JR Ryall
![](https://www.cuisine.co.nz/wp-content/uploads/2022/10/Cuisine-Magazine-Ballymaloe-Desserts-JR-Ryall-Recipe-Lemon-Posset-with-Summer-Raspberries-754x1024.jpg)
Serves
8Ingredients
FOR THE LEMON POSSET | |
500g/1 lb fresh raspberries | |
500ml/17 fl oz (2 cups plus 1 tablespoon) Jersey or double cream (fat content 50%) | |
140g/5 oz (⅔ cup) caster (superfine) sugar | |
120ml/4 fl oz (½ cup) freshly squeezed lemon juice | |
TO SERVE | |
crystallised lemon verbena leaves | |
shortbread biscuits or langues de chat biscuits |
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. |
Recipes and images
extracted from Ballymaloe
Desserts: Iconic Recipes
and Stories from Ireland by
JR Ryall. Photography by
Cliodhna Prendergast.
Published by Phaidon, $95.
phaidon.com