Raspberry Posset (with Meringue)
Whenever I can't quite summon up energy to prepare a pud., I go for a posset. It can be prepared two or three days ahead and honestly, truly it requires extraordinarily little effort whilst being rich, elegant and pretty. This quantity makes 8 small pots and small is enough!
340 g raspberries, fresh or frozen
100g caster sugar
400 ml double cream
Press the raspberries through a sieve to give you a puree without seeds
Put the cream and sugar into a saucepan and stir whilst warming gently until the sugar melts
When the sugar has melted bring the cream mixture up to a rolling boil for 2.5 minutes.
Watch to ensure it doesn't boil over. Combine the cream and raspberry puree. Pour into small pots and refrigerate 2-3 hours until set.
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