A light yet indulgent dessert, perfect for summer gatherings or an scrumptious sweet treat. This silky lemon posset is poured over limoncello-soaked scones and left to set, creating a beautifully creamy texture with a zesty kick. Topped with a vibrant raspberry purée, fresh berries, and a dollop of cream, it’s a refreshing and effortless dessert that’s sure to impress.
Overview
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Prep Time: 15 minutes
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Cooking Time: 10 minutes (Overnight Chilling Required!)
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Serves: 6
Ingredients
For the Posset:
3 Juiced Lemons
900ml Cream
250g Caster Sugar
To Finish:
4 Scones
300g Raspberries
60 Caster Sugar
Method
Method:
1. Dice up the scones and divide between 6 glasses.
2. Drizzle the scones with a good amount of limoncello and then leave to one side to soak.
3. For the puree, place the raspberries and 60g of caster sugar into pan with 4 tbsp of water.
4. Gently cook until all the berries have broken down and then pass through a sieve to remove the seeds and then reserve.
Posset:
1. Zest and juice the lemons and reserve.
2. Boil the cream and sugar together in a pan and cook for 2-3 minutes.
3. Add the lemon juice and mix well.
4. Leave to cook slightly then pour into the six glasses and leave to set in the fridge overnight.
5. Finish with a dollop of fresh cream, raspberry puree and some fresh berries
