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Recipe

Lemon Posset with Raspberries & Amaretti Crumb

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A simple yet sophisticated treat.

Topped with crushed amaretti biscuits for a delicate crunch.

Indulge in a spoonful of spring with this citrusy posset, gently steamed for the perfect set and finished with vibrant raspberries and a golden amaretti crumb —an elegant medley of textures and flavours in a light, refreshing dessert.

Ingredients:

Lemon Posset

2½ cups whipping cream (35% M.F.)
½ cup granulated sugar
Zest of 1 lemon
¾ tsp citric acid (substitute with 2½ tbsp fresh lemon juice if needed)

Raspberries:

1 cup (100 g) fresh or frozen raspberries
2 tbsp granulated sugar

To Serve:

Homemade or storebought amaretti biscuits

Preparation:

Lemon Posset:

  • Place the cream, sugar and lemon zest into an unperforated steam container and whisk to combine.
  • Cover and place in the steam oven and Steam at 195°F (90°C) for 1 minute.
  • Remove from the steam oven and stir in the citric acid until well combined. Pass through a sieve.
  • Pour into moulds and refrigerate for 3 hours, or until set.

Raspberries:

  • Place all ingredients into an unperforated steam container. Steam at 210°F (100°C) for 2 minutes.
  • Remove from steam oven and stir to combine. Set aside to cool.

To Serve:

  • Top each posset with a spoonful of raspberries, followed by some crushed amaretti biscuits.

 

Tips:

  • Other citrus fruits, spices or vanilla can be used to flavour the posset.
  • The berry and biscuit combination can be changed to suit individual tastes; blackberries and gingernut biscuits are a great combination.

 

 

 

 

Photo by: Miele Australia

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