Caramelised raspberries with a lemon posset
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Caramelised raspberries with a lemon posset
  Raspberries    Lemon  
Last updated 6/12/2012 12:43:04 AM. Recipe ID 2128. Report a problem with this recipe.
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      Title: Caramelised raspberries with a lemon posset
 Categories: Fruits, Desserts
      Yield: 4 Servings
 
      1 pt Double Cream
     11 oz Sugar
           Finely grated rind and juice
           -of two lemons
     44    Raspberries
 
  Put the cream, two ounces of the sugar and grated lemon rind in a
  saucepan and slowly bring to the boil. Meanwhile pour thr lemon juice
  into a large bowl. Pour the hot cream mixture onto the lemon juice,
  stirring gently to mix. Cool quickly over crushed ice or in the
  refrigerator.
  
  Line four ramekins with clingfilm and arrange six raspberries in the
  base of each one. Pour on just enough of the lemon mixture to cover
  them. Chill in the refrigerator for 15 minutes. Pour on the rest of
  the lemon mixture and refrigerate for at least two hours, or
  preferably over night.
  
  For the caramelised raspberries, dissolve 9 ounces of sugar in 6
  tablespoons of water in a heavy based saucepan over a low heat.
  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. Transfer to a baking tray lined with
  non-stick baking parchment and leave to cool.
  
  To serve, turn the puddings out on to individual serving plates.
  Surround with the caramelised raspberries and some more fresh
  rasperries if you like.
  




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Recipe ID 2128 (Apr 03, 2005)

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