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!

Ingredients:

  • 340 g raspberries, fresh or frozen

  • 100g caster sugar

  • 400 ml double cream

Method:

  • 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.

Click for more quick and easy dessert recipes