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Lemon posset with raspberry coulis and frozen raspberries
A little Valentine dessert special or suitable after any tasty meal, our lemon posset with raspberry coulis and frozen raspberries, is a chilled dessert that has got a fabulous velvety texture similar to a mousse. The citrusy sweet lemon and raspberry flavours, work really well here.
- 20 minutes, plus chilling time
- 2 people
Ingredients
200 ml double cream
50 grams caster sugar
1 lemon, zest and juice
Mint leaves, to serve
For the coulis:
250 grams Green Isle Frozen Raspberries
2 tablespoons icing sugar
1 teaspoon vanilla bean paste
1 tablespoon lemon juice
A few mint leaves, to serve
Method:
- For the posset, place the double cream and sugar into a large pan over a low heat and bring to the boil slowly. Allow the mixture to bubble for 1 minute then remove from the heat and stir through the lemon juice and zest, mixing well.
- Pour the lemon cream into 2 serving glasses and refrigerate for at least 3 hours.
- For the coulis, place the Green Isle Frozen raspberries, icing sugar, vanilla and lemon juice into a saucepan and heat for 4 - 5 minutes until the berries have defrosted and completely broken down. Allow to cool for 5 minutes then put into a blender and blitz until completely smooth.
- Serve the posset with a little coulis on top and garnish with a few mint leaves
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