Raspberry Posset

Conversions

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

  1. Blend the raspberries as smooth as possible.
  2. Place gelatine and 60 ml water and stir to combine and set aside to soften.
  3. Get a pot into the stove with the raspberry puree, cream, vanilla and golden syrup and bring to the boil.
  4. Remove from the heat, pour through a sieve to strain and allow to cool for 10 minutes.
  5. Using a whisk mix the softened gelatine into the raspberry cream and stir well until the gelatine is dissolved.
  6. Pour into 4 ramekins or glasses and refrigerate for at least two hours or overnight.

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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