Christmas canapés can be sweet as well as savoury. Finish off an array of party food with a zingy lemon and raspberry posset – quick to make and beautifully presented in individual glasses.
Makes: 12
Time: 15 minutes (plus time to set in the refrigerator)
Ingredients
- 250g raspberries
- 600g double cream
- 150g caster sugar
- Juice of 3 lemons
Method
1. Put 12 even-sized raspberries to one side. Place the remainder in a bowl and lightly crush with a fork
2. Divide the raspberries between each glass.
3. Pour the cream into a saucepan and add the caster sugar. Bring to a gentle simmer and cook for 2 minutes.
4. Immediately remove from the heat and stir in the lemon juice and pour into a jug. Allow to cool, stirring occasionally.
5. When ready, carefully pour equal amounts into each glass or cup and place in the refrigerator to set.
6. Decorate each with a whole raspberry to serve.
Top Tip
If you prefer, omit the raspberry garnish and pour on a layer of thick cream.
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