Step 1: In a medium-sized saucepan, combine the granulated sugar, heavy whipping cream, and fresh lemon zest. Place the saucepan over medium heat. Stir the mixture occasionally as it heats up, ensuring the sugar dissolves completely. Bring the mixture to a gentle, bubbling simmer. It’s important to keep an eye on it to prevent scorching, especially at the bottom of the pan.

Once simmering, continue to cook the cream mixture for 5 minutes, stirring intermittently. During this simmering period, you’ll observe the cream subtly changing color, often deepening to a richer, darker yellow hue. This is a sign that the flavors are concentrating and the cream is preparing for the next stage of thickening.

Step 2: Carefully add the fresh or frozen raspberries to the simmering cream mixture. Bring the mixture back to a gentle simmer, and continue to cook for another 5 minutes. As it simmers, use a silicone spatula or a wooden spoon to stir and gently break up the raspberries. This helps release their vibrant juices and infuse their intense flavor into the cream. You’ll notice the mixture will start to thicken slightly during this second simmering phase, due to the pectin released from the raspberries and the continued reduction of the cream.

Step 3: Once the second simmering period is complete, immediately remove the saucepan from the heat. Carefully strain the hot raspberry-cream mixture through a fine-mesh sieve set over a heat-safe pitcher or a large bowl. Use the back of a spoon or a spatula to firmly press the raspberry pulp and seeds against the sieve. This ensures that you extract every last drop of flavorful raspberry juice and leaves you with a beautifully smooth, seedless posset base.

Step 4: While the mixture is still warm, pour the freshly squeezed lemon juice into the strained posset base. Give it a quick, gentle stir to thoroughly combine the ingredients. The acidity from the lemon juice, combined with the heat and the fat in the cream, will initiate the thickening process. It’s crucial to do this step while the mixture is still warm to ensure proper emulsification and setting.

Step 5: Without delay, immediately pour the warm posset mixture into your chosen serving vessels. Elegant teacups, small ramekins, or even shot glasses for mini desserts work beautifully. The mixture will still be liquid, but don’t worry, it will firm up during chilling.

Step 6: Once poured, lightly cover each serving vessel with plastic wrap. This is an important step to prevent a “skin” from forming on the surface as the posset chills. Carefully transfer them to the refrigerator and allow them to chill for at least 2 hours, or until they are completely set and firm. The longer they chill, the firmer they will become. Once set, serve your beautiful raspberry posset with a generous dollop of freshly whipped cream and a scattering of fresh raspberries for garnish. A sprig of fresh mint can add an extra touch of elegance.

✔️ Expert Posset Tips for Perfection

1. Don’t Undercook the Cream Mixture: This is perhaps the most crucial tip. The extended simmering time (5 minutes initially, then another 5 minutes after adding raspberries) is essential. It allows the cream to reduce and concentrate, and more importantly, it prepares the proteins in the cream to react properly with the acid. If you cut this time short, your posset may not set to that desired thick, creamy, and stable consistency. Be patient and let it simmer.
2. Always Use Freshly Squeezed Lemon Juice: While bottled lemon juice might be convenient, fresh lemon juice offers a superior, brighter, and more nuanced flavor. Moreover, the acidity levels in fresh lemons are often more consistent, which is important for the chemical reaction that thickens the posset. Squeeze the lemons yourself for the freshest and tangiest results.
3. Chill Until Fully Set: Posset is a dessert that relies on chilling to achieve its final texture. After pouring into your ramekins or teacups, it absolutely needs at least a few hours in the fridge to properly set and become firm. Rushing this step will result in a runny or overly soft posset. For the best, most satisfying texture, I recommend chilling for a minimum of 2 hours, or even longer if time allows.
4. Use High-Quality Heavy Cream: As mentioned in the ingredients, the fat content of your cream is critical. Always opt for heavy whipping cream (35% or more fat). Lower fat dairy products will simply not thicken correctly and will lead to disappointment.
5. Strain Thoroughly: Don’t skip the straining step, especially if you prefer a perfectly smooth posset. Pressing the raspberries against the sieve ensures you extract maximum flavor and juice while eliminating any unwanted seeds, contributing to a refined texture.
6. Avoid Over-Stirring After Adding Lemon Juice: Once the lemon juice is added, give it a quick, gentle stir to combine, but avoid vigorous or prolonged mixing. Over-stirring can sometimes interfere with the delicate curdling process and affect the final set of the posset.

Several factors contribute to a perfectly thickened posset. Firstly, the high fat content of heavy cream (35% or more) is crucial. Secondly, sufficient heating and simmering of the cream (as specified in the recipe for 5 minutes each stage) are essential to properly reduce and prepare it. Finally, the acid from the lemon juice and raspberries is what chemically reacts with the cream to set it. If your posset didn’t thicken, common culprits include: using a cream with too low a fat content, not simmering the cream long enough, or not adding enough acid. Ensure you follow the recipe’s exact instructions for cooking times and ingredient quantities, especially for the heavy cream and lemon juice.

Technically, yes, you can experiment with other berries! The key is understanding the acidity of the fruit. Berries like blackberries, cranberries, or even tart cherries could work well. However, you might need to adjust the amount of fruit and potentially increase or decrease the lemon juice. If the berry is less sour than raspberries, you may need to add a touch more lemon juice to ensure the posset sets properly. Always taste as you go and remember that the acid is vital for the chemical reaction. Strawberries, for example, are less acidic than raspberries, so you’d likely need more lemon juice to compensate.

No, the lemon juice is absolutely essential for a posset to set. The magic of posset lies in the acidic reaction with the heated cream, which causes it to thicken without gelatin or eggs. While the raspberries contribute some acidity, the lemon juice provides the necessary boost to ensure a firm and stable set. Without it, you would simply have a flavored cream mixture that won’t achieve the characteristic posset texture.

To achieve that silky-smooth texture, straining the mixture through a fine-mesh sieve after simmering with the raspberries is crucial. This step removes all the raspberry seeds and any small bits of fruit pulp, ensuring a refined and elegant dessert. Make sure to press firmly on the solids in the sieve to extract all the flavorful liquid.

Raspberry posset is wonderfully versatile. Serve it chilled in individual teacups, small ramekins, or even elegant martini glasses. Garnish generously with fresh raspberries, a dollop of lightly sweetened whipped cream, or a sprig of fresh mint. For added texture, consider serving it alongside delicate shortbread cookies, almond biscotti, or a scattering of toasted slivered almonds. The crispness of these additions contrasts beautifully with the creamy posset.

Raspberry Posset

Mary

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