I absolutely adore this dessert. My first memory of this zingy number was from my time working in Dromoland Castle as a teenager. We used to serve this in the Fig Tree Restaurant and I have a weakness for all things lemony so I was instantly in love. I was really surprised at how easy this dessert was to whip up, but was not disappointed by the taste. It was exactly how I remembered, creamy, fruity and down right delicious.....not a bad combination. This evening's posset was filled with nostalgia, and evoked happy memories of all the delicious desserts I used to 'volunteer' to eat in Dromoland. This recipe yields enough mixture to fill about 3 tumblers or 4 champagne flutes, depending on how you wish to serve it. So double, half, subtract or multiply the quantities as needed.
100g Frozen/Fresh raspberries
1. Place the cream and sugar in a saucepan and slowly bring to the boil, stirring
2. Meanwhile, place the juice and rind of the lemons in a separate bowl. Once the cream
mixture begins to boil, remove from heat and stir in the lemon mixture.
3. For the raspberry coulis mix together the raspberries with 10g of sugar and mash
together gently. Place the coulis in the base of the tumbler.
4. Finally top the coulis with the lemon mixture and chill for 2-3 hours until set. To serve,
top with fresh or frozen raspberries.
- Ensure your lemon zest is fine and from unwaxed lemons, otherwise you will be left with
stringy, waxy clumps in your posset, not to mention an unpleasant waxy taste in your
- Though you may be tempted, leave the possets until they are fully set (overnight if
possible). They are far nicer once fully set, so do attempt to embrace some self control,
it'll be worth the wait....I promise.