A classic lemon posset or set cream is a simple and lovely thing. Here I pop a few raspberries into each serving and caramelise the top as you would a crème brulee.
The possets can be set in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
Alternative Caramel Topping
Place the cream and sugar in a small saucepan and bring to a bare simmer. Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled.
Remove the saucepan from the heat and stir in the lemon juice. Allow to cool to tepid.
Pop four raspberries into each little cup or glass. Pour the cooled cream over and place in the fridge for 3 hours to set. The posset will keep perfectly in your fridge overnight. I like to cover them to protect the delicate flavour.
When ready to serve, Sprinkle the top of each crème lightly with about 1 teaspoon of demerara or caster sugar and use a blow torch to caramelise the sugar to a crisp caramel.
For a slightly more robust caramel topping, place the sugar and water in a low-sided saucepan and bring slowly to a boil whist occasionally giving it the odd stir with a wooden spoon to encourage the sugar to dissolve. When it reaches a boil do not stir again and allow to cook to a hazelnut coloured caramel. You may need to gently tilt the pan to and fro to create an even coloured caramel. Do not stir. Immediately spoon a little caramel over each posset to just cover the surface. Allow to cool to a shiny crisp surface. Place in the fridge until needed.
Advise each guest to crack the caramel with the back of their spoon before eating.
