- 600ml double cream
- 200g caster sugar
- 50g Asda Extra Special Lemon Curd
- 150ml fresh lemon juice
- 150g pack raspberries, to serve
Heat the cream, sugar and lemon curd in a stainless steel pan over a very low heat until it reaches boiling point, stirring occasionally. Simmer for 30 seconds to 1 minute – this is important. If it doesn’t reach boiling point the possets won’t set.
Remove from the heat and whisk in the lemon juice. Strain through a sieve into a heatproof jug and cool slightly. Pour into 6 glasses.
Leave until cold and then chill in the fridge for at least 3 hours or until gently set. The posset is ready when it wobbles when you gently shake the glass.
Serve topped with fresh raspberries or any of your favourite fresh fruit.