January 4, 2018
Lemon Raspberry Posset!
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Cream, sugar, lemons and raspberries make a DELIGHTFUL yet easy dessert! Lemon and raspberry posset’s are perfect for any occasion!
So its officially 2018. Honestly, how is it 2018? I started my blog back in November 2014, but time is flying by! I’m going to be 26 this year, and I definitely don’t feel old enough yet!
Lemon and raspberry posset
Back in July 2015, I made my lemon posset tart, and it has always been a hit. It’s a delicious way of changing up a classic, or making a tart that isn’t based around chocolate. I wanted to create something that had very few ingredients, but was an easy showstopper to make.
However, many of you have asked how to make actual Lemon Posset pots, so here it is. However, as you can see, I also put in some raspberries as its a delicious combination.
Relatively recently I posted my recipe for my lemon and raspberry cupcakes, and I just find them so light, yet full of flavour. I adore anything chocolatey, but I get that not all of you do. Also, as its the start of the New Year, and this is my first recipe post in 2018, I thought I should post something light, easy, and delightful.
Luckily, posset’s are easily adaptable, and you can add other flavours easily, but lemon is the classic. Lemon and raspberries are a winning combination as I have said, and I just want to devour these all myself.
This recipe really does depend on your boiling the cream and the sugar together for long enough, but not too long. As you are boiling cream and sugar, if you just leave it and the heat is slightly too high, it will begin to boil up and bubble over. If this happens, you might have a slightly harder set. I quite like my hard or soft, but its a natural jelly like substance but so much creamier and yummier.
Lemon & Raspberry Posset's!
- 450 ml double cream
- 150 g caster sugar
- 3 lemons zested
- 75 ml lemon juice
- 250 g fresh raspberries
- 5 g freeze dried raspberries
- Zest your lemons with a small grating size, and juice the lemons as well. Leave to the side for now.
- In a medium-large saucepan, add your cream and caster sugar. Turn on the heat to a low setting, and slowly let the sugar dissolve into the cream.
- Once the sugar is all dissolved, turn the heat up to a medium heat max and stir constantly.
- Wait for the mixture to start boiling, and let it boil gently for 1-1.5 minutes.
- Take off the heat, and add in your lemon zest and juice. Mix in.
- Pour your posset mixture into some glasses, ramekins, or bowls... whatever takes your fancy!
- Add some fresh raspberries to each posset and let them sink in slightly. Sprinkle over some freeze dried raspberries and let the posset's set in the fridge for 4-5 hours.
- You of course don't have to add raspberries to this mixture, but I love the flavour combination.
- You can also multiply up the recipe if you need. This mixture comfortably makes 4-6 posset's, but a general rule of thumb if 150ml cream, to 50g of sugar. And then 20-25ml lemon juice and zest of a lemon per quantity as well.
- These will last in the fridge for 2-3 days once set.
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I made these yesterday for myself and 2 friends.
Never had a posset before. They were absolutely beautiful… so easy to make, they said they want me to make them everyday for them, they were so lovely.
Thank you for having such a simple recipe to use up my lemons.
Could these be frozen ?
Yes absolutely! Enjoy! x
Can I make this as one large dessert rather than individual ones? Thank you
Yes absolutely, or take a look at me Lemon Posset Tart! Hope this helps! x
Have made just with lemon before and are amazing I make for my partner who has sadly had multiple strokes and has been left with swallowing problems and can only have thickened fluids and food that is pureed or like a custard consistency, he loves lemon possets
My question is can i puree the raspberry’s or macerate them and then add to posit
Also do you have any other recipes that would meet my partners needs please Really struggle finding tasty recipes.
I’m planning to make these today for tomorrow lunch! Would you recommend making them a day early or doing them tomorrow morning?
Can’t wait to try them!!!
Hiya! These can definitely be made in advance! Hope this helps! x
Hi Jane, can you add frozen raspberries instead of fresh? Thanks
Hey! I would recommend using fresh x
easy to make and taste amazing 🙂
I am going to attempt these this weekend for our Sunday lunch pudding (with an added shortbread biscuit on the side). If you are ever stuck for ideas (unlikely I am sure!) I would love to see a raspberry posset recipe.
Hi! I want to make this for a dinner party of four people. The recipe says that it serves 8 people so I would need to half it but the quantities seem really small. Am I just feeding four greedy people or is the serving size wrong? Thank you so much. I’ve made so many of your recipes in the past and they’re always delicious.
They aren’t huge portions but you can always make them bigger if you wanted.
Are possets like a mousse texture? I want a light dessert for Xmas but was worried this might be like a panna cotta.
Posset is still a light texture, but is more in the middle of a mousse and panna cotta.
Made these as a Mother’s Day treat, so easy to do and tasted amazing! Will def be making another batch soon. 😀
I made this Saturday evening to try out on my boyfriend when he came to dinner yesterday. It was really simple to make & I wanted to lick the saucepan clean after I’d filled my ramekins! I’ve never tried lemon posset before, but this was delicious, creamy yet clean, sweet but sharp & really made my mouth water! We’re doing a “Couples Come Dine With Me” with a group of friends & this is going to be our winning dessert! Thank you for yet another wonderful recipe xxx
Ooh these really do look yummy. I too love the combo of lemon with raspberry. I know this may sound odd, but I quite often have leftover cream from recipes and this would be a great way to use up and make myself a treat! Pinned.
Oooh thank you! And I know exactly what you mean – ideal way to use it up! Thank you! Xxx