Lemon Posset with Raspberry and Rose Coulis

As I said in the introduction to the Lasagne recipe, this is another of Jan's great success stories from the lunches we serve on the Cheese making course, beware, it will transport you to another world!


600g double cream
5 oz caster sugar
2 large lemons, grated rind and juice
4 punnets raspberries
2 tablespoons icing sugar
3 drops of rose water
Grated rind of 1 lime
2 teaspoon arrow root (optional)


Place cream in a heavy pan with the sugar and slowly bring to boil, boil for 3 minutes and then remove from heat. Let it cool.

Once cool whisk in the lemon juice and rind until thick. Pour into small glasses and put in fridge.

Make the Coulis:

Put the raspberries and icing sugar in pan on a low heat until the sugar has dissolved. Blitz the fruit and then strain through a muslin cloth. If necessary, thicken with some arrow root.

Put a little of the grated rind on top of the Posset and then add a layer of Coulis. Return to fridge until required. Serve with lemon sorbet or shortbread.