** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil.
2. Meanwhile pour the lemon juice into a large bowl.
3. Pour the hot cream mixture onto the lemon juice, stirring gently to mix.
4. Cool quickly over crushed ice or in the refrigerator.
5. Line four ramekins with clingfilm and arrange six raspberries in the base of each one.
6. Pour on just enough of the lemon mixture to cover them.
7. Chill in the refrigerator for 15 minutes.
8. Pour on the rest of the lemon mixture and refrigerate for at least two hours, or preferably over night.
9. For the caramelized raspberries, dissolve 9 ounces of sugar in 6 tablespoons of water in a heavy based saucepan over a low heat.
10. Increase the heat and boil rapidly to a golden caramel. Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat.
11. Transfer to a baking tray lined with non-stick baking parchment and leave to cool.
12. To serve, turn the puddings out on to individual serving plates. Surround with the caramelized raspberries and some more fresh raspberries if you like.
Comments on Caramelised Raspberries With A Lemon Posset Recipe:
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Posted by a Visitor - October 24, 2010
Many thanks. The caremelised raspberries are spot on but I now eat them with mackerel fillets. Try it.
Dietary Notes:
This recipe is very low-sodium with 50.5mg per serving
This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Raspberry, Natural Sweeteners, Citric Acid allergies.
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