Lemon posset with twice poached raspberries.
The lemon posset is an Allegra McEvedy pudding and it is she that describes it as a get out of jail free dessert. It is absolutely delicious, if not for the figure conscious. Incredibly simple, it uses lemon juice to thicken the double cream instead of eggs.
Put the cream, zest and sugar in a pan and bring to the boil, stirring constantly as the sugar dissolves. Boil for three minutes, making sure the cream does not overflow, which it is wont to do. Take off the heat, allow to sit for 10 minutes, then stir in the juice and watch it start to thicken.
Strain to remove zest. Fill ramekins, or one larger dish, allow to cool and then chill in the fridge for several hours or overnight.
Twice poached raspberries
This is my own recipe, an invention born of necessity.
It’s very difficult to get raspberries to stay whole if you poach them. The first lot I tried, poached in sugar syrup, came to pieces. So I sieved them, brought the coulis to the boil and poured it over another batch of raspberries in a jar. Bingo! Intact berries in a satiny coulis.
50g granulated sugar
3 tbsp water
Another 500g raspberries
Heat the sugar and water slowly until the sugar dissolves. Tip in the first lot of raspberries, put a lid on the pan and poach slowly for about five minutes. Sieve the coulis. Return to the pan and bring slowly up to simmering point. Meanwhile fill a jar with the remaining 500g of raspberries and when the coulis is simmering pour it into the jar to cover the berries. Allow to cool.
The raspberries are quite tart, which goes well with the sharp/sweet lemony posset.