Ingredients
• 500g raspberries (fresh or frozen), plus extra 125g fresh raspberries, to garnish
• 100g caster sugar
• 2 Tbsp raspberry jam
• ½ tsp vanilla bean paste
• Juice of ½ lemon
Lemon cream
• Finely grated zest and juice of 2 lemons (to make 120ml juice)
• 150g caster sugar
• 400ml double cream
• 150ml thickened cream (35% fat)
Note: Allow 30 minutes macerating and 4 hours chilling
Method
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Put raspberries and sugar in a large bowl, tossing to combine. Set aside for 30 minutes to allow juices to macerate. Spoon ½ of the raspberries and most of the juice into a medium saucepan. Add jam, vanilla and lemon juice and simmer over a medium heat for 7 minutes or until raspberries have softened and mixture becomes syrupy.
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Transfer syrup to a blender and puree until smooth. (You can also use a stick blender.) Pass through a fine sieve then allow to cool for 10 minutes. Drizzle a little syrup into 8 serving glasses, coating sides near bottom of glasses. Divide remaining syrup among glasses, then put in the fridge.
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To make lemon cream, put lemon zest and sugar in the bowl of a food processor and blitz until well combined. Transfer mixture to a medium saucepan. Pour in double cream and thickened cream and bring to a gentle simmer over a medium heat. Once sugar has dissolved, remove from heat and stir in lemon juice. Immediately strain into a large jug, then carefully pour on top of chilled raspberry mixture, ensuring you don’t dislodge raspberry layer. Chill for 4 hours or until set.
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Serve lemon posset garnished with fresh raspberries.