Lemon, Limoncello & Raspberry Possets
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
  • About 6 frozen raspberries per ramekin, or more as you prefer
  • 600ml (2.5 cups) heavy cream
  • 3/4 cup caster sugar (superfine sugar)
  • 1 teaspoon pure vanilla essence (or 1 vanilla bean, seeds scraped)
  • Grated rind and juice of 2 good sized lemons (I used 3 smaller ones)
  • 5-6 tablespoons limoncello liqueur, or to taste
  1. Divide the frozen raspberries between 6 ramekins.
  2. Place the cream, caster sugar, vanilla (or vanilla bean and seeds), into a saucepan and bring to a steady simmer over a low heat (stir to ensure the sugar dissolves). Simmer for 5 minutes (an important step for the custard to set).
  3. Remove from heat and whisk in the grated rind, lemon juice and Limoncello liqueur. Taste at this point to check you're happy with the flavour and adjust as needed.
  4. Strain into a large pouring jug then pour over the berries in the ramekins and cool. You’ll notice some of the berries bob up to the top – this is perfectly normal.
  5. Chill overnight, or at least 6 hours, until set firm.
  6. Serve the chilled custards as they are, or with piped cream.
Recipe by The Kiwi Cook at https://thekiwicook.com/2017/10/07/lemon-limoncello-raspberry-possets/