The British certainly know their way around desserts, with a vast history of puddings that are comforting, rich, and oh so sweet. Unless you’ve grown up around the wealth of unusually named traditional British desserts you’ll be forgiven for confusing the wide variety of cool, creamy pudding options available to you. From fruit fools to Eton messes, there are a lot to choose from, and the elegant and understated posset is definitely one to add to your repertoire.
This raspberry rose posset recipe, from the kitchen of recipe developer Jennine Rye, is quick and easy to assemble, light, creamy, and utterly mouthwatering. Perfect as a light dessert option, and ideal enjoyed in the summer months when raspberries are in season, this recipe is definitely one to keep in mind. Whether you are wanting something quick and sweet to enjoy at a picnic, or to serve for pudding at a dinner party, the posset is versatile and simple yet sophisticated. The sugar and cream base is heated up and then raspberry puree and rose water are whisked into the mixture. The posset is then left to set, creating a silky smooth, cool and creamy dessert that is sweet yet tart with raspberries and softened with floral rose flavors, for a beautiful and elegant dessert option everyone will enjoy.
Gather the ingredients for this raspberry rose posset recipe
To begin this raspberry rose posset recipe, first you will need to gather the ingredients. You will want frozen raspberries, heavy cream, granulated sugar, and rose water. To decorate the posset you might also want to use fresh raspberries and dried rose buds or rose petals.
Step 1: Blend the raspberries
Blend the raspberries in a mixer to make a puree.
Step 2: Sieve the puree
Pass the raspberry puree through a fine mesh to remove any seeds.
Step 3: Combine cream and sugar
In a heavy bottomed pan, add the heavy cream and sugar.
Step 4: Boil the cream and sugar
Heat the mixture over a medium-high temperature until it is just boiling. Lightly boil for 2 minutes, then remove from heat.
Step 5: Stir in raspberries and rose water
Stir in the raspberry puree and the rose water.
Step 6: Pour mixture into glasses
Divide the mixture between 4 serving glasses. Cool slightly and then transfer to the fridge to set for at least 2 hours.
Step 7: Decorate and serve
Decorate with a few fresh raspberries and rose petals before serving.
