This was Vanessa's best kitchen effort by far. I couldn't have done better myself. I mean, it was sublime. The balance of lemon with the creaminess and the raspberry-ness was just amazing. You have truly no good reason not to try this immediately.
450 milliliters double cream
125 g caster sugar
grated zest and juice of 1 1/2 lemon
1 punnet raspberries
1 tablespoon icing sugar
Put the cream, sugar and lemon zest in a heavy-based saucepan and bring to the boil. Pour on to the lemon juice and then strain through a sieve into four glasses. Leave to cool, then place in the fridge until set.
Wash the raspberries, pat dry and dust with the icing sugar. Leave for 10 minutes, until the raspberries begin to break up. The place a generous spoonful of the raspberries on top of each lemon posset and serve.
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