Posset' was originally a drink in medieval times made from milk which was curdled by adding an acidic liquid such as citrus juice, wine or ale.

As time progressed, a thicker version evolved and other ingredients such as sponge biscuits and sherry were added - the beginnings of an early type of trifle.

Raspberries complement any lemon pudding, with the sweetness of the berries contrasting against the sharpness of the lemon. Fresh British raspberries are coming into season.

Although they are called berries, each one is made up of a cluster of small fruits with stones. When they are picked, the central core is left behind on the bush, making them softer and juicier than other berries such as the blackberry.

This delicious, tangy dessert is ideal for summer entertaining as it is quick to make and can be made up to two days in advance. It has a luscious smooth texture and is incredibly lemony (a must for any lemon pudding). It is very rich, so it is best to serve it after a light main course.

Lemon Posset with Raspberries

Ingredients (serves 4) 125g fresh raspberries 570ml double cream Finely grated zest of 2 lemons 150g caster sugar Juice of 2 lemons Fresh mint leaves for garnishing Fresh raspberries for garnishing (75g)

Method

1. Divide the raspberries between 4 small glasses, or place them in the base of a large serving dish.

2. Place the cream, lemon zest and caster sugar in a large heavy-based pan over a moderate heat and bring to the boil. Continue to boil for 3-4 minutes.

3. Remove from the heat and stir in the lemon juice. Strain the mixture into a jug to remove the lemon zest (optional).

4. Pour the lemon mixture over the raspberries, some of them will rise up into the lemon mixture. Cool and refrigerate for three to four hours or until set (ideally overnight).

To serve Serve chilled from the fridge, decorated with fresh raspberries and a sprig of fresh mint. Finish with a light dusting of icing sugar.

Notes

  • I am afraid that it is essential to use double cream for this recipe as it has the highest fat content of all cream and can withstand boiling. Go on, spoil yourselves!
  • This is delicious served with almond macaroons or amaretti biscuits, you could also crumble them up and put them in the base of the glasses when raspberries are out of season.
  • If you wish, add a tablespoon of rum when you stir in the lemon juice.
  • To get the best yield of juice out of citrus fruits, leave them at room temperature