Go Back
–+ servings

Easy Lemon Posset Raspberry Cups

This bright, creamy dessert comes together with almost no effort. A perfect make-ahead treat for any gathering you want to impress.
Easy Lemon Posset Raspberry Cups
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine British
Servings 6 servings
Calories 400 kcal
Print Recipe Pin Recipe

Ingredients  

  • 2 cups Heavy Cream
  • 2/3 cup Granulated Sugar
  • 5 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 cup Raspberries
  • 6 Shortbread Cookies, Crushed

Instructions 

  1. Add the heavy cream and granulated sugar to a medium saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
  2. Let the cream bubble gently for 3 minutes, stirring often and reducing the heat if it begins to rise in the pan.
  3. Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, and vanilla extract, then let the mixture rest for 5 minutes.
  4. Divide half of the raspberries among 6 small dessert glasses. Slowly pour the warm lemon cream over the berries.
  5. Refrigerate the posset cups for at least 3 hours, or until completely chilled and softly set.
  6. Top each cup with crushed shortbread cookies and the remaining raspberries just before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 32gProtein: 3gFat: 30g
Keyword easy dessert, lemon posset, make ahead dessert, raspberry dessert

Tried this recipe?

Let us know how it turned out!