Perthshire Raspberries with Lemon Posset & Almonds

Perthshire raspberries with lemon posset & almonds
Perthshire raspberries with lemon posset & almonds

This elegant treat is as easy to make as it is to eat.  For me, the perfect balance of acidity and sweetness allows the raspberries fantastic flavour to shine.  The lemon posset with only three simple ingredients is a fantastic recipe to get the kids involved in and is perfect for giving them some of that ‘kitchen confidence’.

This recipe makes a large quantity so its perfect for a family occasion or barbecue. The posset will set in any serving dish, so you can get artistic and use clever serving pots such as jam jars or cappuccino cups.

And of course, anything that uses a Scottish Raspberry is always a favourite of mine.

Ingredients serves 6

900g double cream
250g caster sugar
3 lemons juiced and zested
1 large punnet of raspberries
1 tablespoon of almonds

Place the cream and sugar in a pan and bring slowly to the boil.
Simmer for 3 minutes, before removing from the heat.
Allow to stand for 2 minutes before gently whisking in the lemon juice and zest
Infuse for 2 minutes then pass through a sieve into a jug and immediately fill your serving dishes to the height you wish.
Allow to cool slightly then place in the fridge to set for a minimum of 2 hours.

Meanwhile place a non stick pan on the heat, once hot add the almonds and gently toast till golden brown.

Simply place the raspberries on top to serve and sprinkle with the almonds, I have added some raspberry sorbet but any berry sorbet you like will work.
For a real treat, serve with some homemade shortbread too.  Enjoy.

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