Raspberry posset is a silky, spoonable dessert that feels fancy but is made with surprisingly few ingredients. Instead of eggs, gelatin, or baking, it sets in the fridge thanks to the combination of hot cream + sugar and acid (lemon juice + raspberries). This version is based on the method and ratios from Flouring Kitchen, with classic posset techniques used across other well-known recipes.
Ingredients (Serves 4)
For the posset
- 2 cups heavy whipping cream (about 35% fat)
- 1/2 cup granulated sugar
- 1/4 tsp sea salt
- 1 tbsp lemon zest (from about 1 lemon)
- 2 cups raspberries (fresh or frozen; about 212 g)
- 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
To serve (optional, but pretty)
- Whipped cream (about 4 tbsp total, lightly sweetened)
- Fresh raspberries (about 1/4 cup)
Step-by-step: How to Make Raspberry Posset
1) Warm the cream base
In a medium saucepan, add:
- heavy cream
- sugar
- salt
- lemon zest
Heat over medium heat, stirring occasionally, until it reaches a gentle simmer (small bubbles).
2) Simmer for 5 minutes
Keep it at a gentle simmer for 5 minutes, stirring now and then so it doesn’t scorch. (This simmering step helps the posset set properly.)
3) Add raspberries + simmer again
Add the raspberries. Bring back to a simmer and cook for another 5 minutes, stirring and pressing the berries with a spatula to help them break down. The mixture should thicken slightly.
4) Strain (for a smooth, elegant texture)
Immediately strain the hot mixture through a fine sieve into a heat-safe pitcher or bowl. Press well to extract the raspberry “cream” and leave most seeds behind.
5) Add lemon juice
Stir the lemon juice into the strained mixture.
6) Pour and chill until set
Pour into 4 teacups, ramekins, or small glasses.
Cover each one (plastic wrap works well) to prevent a skin forming, then refrigerate for at least 2 hours to fully set.
7) Garnish and serve
Top with a small dollop of whipped cream and fresh raspberries if you like, then serve chilled.
Quick Tips (So It Sets Perfectly)
- Use real heavy whipping cream (high fat). Lower-fat cream may not set well.
- Don’t shorten the simmering. Many posset recipes rely on a proper boil/simmer time for the chemistry to work (some versions boil hard for a shorter time; others simmer longer).
- Strain for the best texture. This removes seeds and gives that “restaurant-style” smoothness.
Make-ahead and Storage
Raspberry posset is best eaten the day it’s made (or the next day). Keep it covered in the fridge.