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Raspberry Posset (with Meringue)

Potted Prawns
Potted Prawns

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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