Lemon Posset, Raspberry Jelly & Raspberry Sorbet
I love the fresh taste of this dessert and it’s a really light and refreshing end to any meal. The best thing about this dessert is that all of the preparation can be done ahead of time, just leaving you to simply scoop the sorbet and serve.
Preparation Time 30 mins
Cooking Time 3 + Hours
For The Lemon Posset
- 600ml double cream
- 200g golden caster sugar
- Zest & Juice from 3 lemons
For The Raspberry Jelly
- 2 sheets of gelatine soaked in cold water
- 70g golden caster sugar
- 250g fresh raspberries
For the Raspberry Sorbet
- 100g golden caster sugar
- 200ml water
- 500g raspberries fresh or frozen
- Biscotti or Amoretti biscuits lightly crushed
- Place the cream into a large saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min.
- Turn off the heat and stir in the lemon zest and juice.
- Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
For The Raspberry Jelly Instructions
- Pour 150ml water into a large saucepan. Add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries.
- Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 mins until the raspberries break down. Stir well, but don’t mash them too much as the raspberries will break down in the heat.
- Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug, then either top up with cold water or pour some away to ensure you have exactly 300ml total liquid.
- Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix.
- Stir well until the gelatine has completely dissolved. Leave the jelly to cool to room temperature and then pour over the top of the set posset, place in the fridge and leave overnight to set.
For the Raspberry Sorbet Instructions
- Put the sugar and 100ml of the water into a saucepan. Dissolve the sugar over medium heat without stirring. Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy. Remove from the heat, pour into a bowl and leave to cool.
- Put the raspberries in another pan and bring to a simmer. Simmer over low heat for a minute or two until soft.
- Put the raspberries in a blender and purée until smooth.
- Push the purée through a fine sieve to remove all the seeds.
- Add the cooled syrup and remaining water to the purée and whisk together.
- Pour the mixture into an ice cream maker. Process for about 20 minutes according to the manufacturer's instructions, then freeze. When frozen, store in the freezer until ready to use.
To Serve InstructionsBack To All Recipes
- Remove possets from the fridge. Spoon a ball of sorbet on top of each posset, crumble over the biscuit and serve.