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Raspberry & lime possets
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600ml double cream
120g golden caster sugar
Finely grated zest and juice 4 unwaxed limes
5 mint leaves, plus extra to garnish
1. Place the cream, sugar and lime zest into a saucepan. Scrunch the mint leaves in your hand and add them too. Heat gently until the sugar has dissolved, then simmer gently for 3 minutes. Remove from the heat, stir in the lime juice, then sieve the mixture into a jug. Set aside.
2. Place 100g raspberries in a fine sieve set over a mixing bowl or jug. Press with a wooden spoon through the sieve to extract a purée. Discard the seeds.
3. Have 6 glasses or ramekins (about 175ml each) ready. Stir the raspberry purée through the cream mixture so it’s just marbled, then divide between the glasses or ramekins.
4. Chill for at least 6 hours or ideally overnight. When ready to serve garnish with the remaining 50g raspberries and few small mint leaves.
You can replace the limes in this recipe with two lemons. The flavours work just as well.
Typical values per serving:
This recipe was first published in June 2019.