Raspberry Posset
easy
SERVES 4
COOK TIME 3 Hours
Ingredients
- 250g Frozen Raspberries, defrosted slightly
- 250ml Fresh Cream
- 1 Teaspoon Powdered Gelatine
- 60 ml Warm Water
- 1 teaspoon Vanilla Essence
- ¼ Cup/60 ml Huletts Golden Syrup
Method
- Blend the raspberries as smooth as possible.
- Place gelatine and 60 ml water and stir to combine and set aside to soften.
- Get a pot into the stove with the raspberry puree, cream, vanilla and golden syrup and bring to the boil.
- Remove from the heat, pour through a sieve to strain and allow to cool for 10 minutes.
- Using a whisk mix the softened gelatine into the raspberry cream and stir well until the gelatine is dissolved.
- Pour into 4 ramekins or glasses and refrigerate for at least two hours or overnight.
Reviews
Romantic Raspberry Posset
6 Mar 2024
Looks absolutely decadent, elegant yet tasty and tantalizing to my tasebuds, ingredients are not expensive yet one can create a romantic Valentines Desert
Huletts and raspberries are the best and sweetest combos
6 Mar 2024
Huletts makes everything sweet
Looking good and mouthwatering
6 Mar 2024
0735116810
Leave a review
Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
