Lemon & Raspberry Posset
A simple, cheap and versatile dessert offering that is ideal for menus all year round. Serve with seasonal fruits and leftover brioche for extra crunch.
2 Kara Gourmet Brioche Buns
900ml Double Cream
250g Castor Sugar
In a pan over a gentle heat boil the cream and sugar together and simmer for 2 minutes.
Add the juice and zest of the lemons to the pan and mix well, leave the mixture to cool.
Take the brioche and cut into small, diced pieces and lightly toast under the grill until they go brown and crispy.
In small pots, add some of the grilled brioche to the bottom and drizzle a little limoncello over. Top with a few raspberries and finally finish by pouring over the lemon cream mix.
Leave to set for at least 3 hours in the fridge.
Decorate with the remaining raspberries, crispy diced brioche, and a sprinkle of icing sugar.
Serve with shortbread biscuits and enjoy.
This recipe uses
Gourmet MK4 Sliced Brioche BunView Product