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
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
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.
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.
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.
Serve lemon posset garnished with fresh raspberries.