This raspberry posset is thick, creamy, and has a bright, tart raspberry flavor that balances the richness of the cream. It’s easy to make and you only need 4 simple ingredients – the lemon and raspberry juice act as thickeners! Serve it inside a teacup for a no bake, elegant dessert perfect for tea time.
Posset is just so decadent, delicious and easy to make – I had to make another flavor! Inspired by my chamomile infused lemon posset recipe. But I do think that this raspberry version is the best version. The tart raspberries add so much flavor, elevating lemon posset to a whole new level!
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☕ Why you’ll LOVE this recipe
- Easy: Posset is so easy to make, and you only need 4 ingredients!
- So much raspberry flavor: The tart, bright raspberry flavor is so strong and delicious! It balances out the richness of the cream perfectly.
- Creamy: raspberry posset sets to a thick, creamy texture without any starch or gelatin.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Lemon: Lemon juice helps thicken the posset even more, and lemon zest adds so much zesty flavor! If you don’t like the lemon flavor, omit the zest. You’ll still need the lemon juice to thicken the raspberry posset so don’t omit that. You don’t really taste the lemon juice because the raspberries are so flavorful.
If you’re looking for a lemon flavored posset, you need to check out my lemon posset recipe.
Raspberries: I used frozen raspberries because I have a huge stash that I’m still working through. Fresh or frozen, both work great! Frozen are typically more affordable and accessible all year round. I also love making my raspberry curd using frozen raspberries.
Heavy whipping cream: I used 35% whipping cream. I don’t recommend using table cream or half and half because it won’t set and thicken up as well as whipping cream.
Salt: A touch of salt helps balance and bring out the flavors. Salt is so important in every dessert!
👩🍳 How to make raspberry posset
Step 1: Combine the sugar, cream, and lemon zest in a medium saucepan. Heat on medium heat, stirring occasionally and letting it come to a gentle, bubbling simmer.
Simmer the cream for 5 minutes, stirring occasionally to prevent burning. You’ll notice that it will turn into a darker yellow color.
Step 2: Add the raspberries and bring it back to a simmer, simmering for another 5 minutes while stirring and breaking up the raspberries with a spatula. You’ll notice the mixture thicken slightly.
Step 3: Immediately strain the hot mixture through a sieve into a heat safe pitcher. Push the raspberry seeds into the sieve to release all the raspberry juice.
Step 4: Pour the lemon juice into the posset mixture and give it a quick stir.
Step 5: Immediately pour the posset into four tea cups or ramekins.
Step 6: Cover them with wrap to prevent a skin from forming and place them into the fridge for 2 hours to completely set.
Serve with fresh raspberries and dollops of whipped cream
✔️ Expert posset tips
- Don’t undercook the cream and sugar mixture. If you don’t cook it for at least 5 minutes, then 5 minutes again after adding raspberries – the posset won’t set to a thick and creamy texture.
- Use fresh squeezed lemon juice: Squeeze the lemon yourself to get the freshest, tangy flavor.
- Chill until set: Lemon posset needs at least a few hours in the fridge to set for a thick and creamy texture.
🥄 Make ahead and storage
Posset can’t be made too far ahead of time because it can split with time. It’s best eaten the day it’s made or the next day. It does need 2 hours to set properly, so don’t forget to account for that.
Make sure to store the posset covered inside the fridge.
📖 Recipe FAQs
The high fat content of the cream, heating and simmering the cream, and then stirring in the acid (lemon juice) all contribute to the success of posset. So if you follow the recipe instructions, you should be successful!
Technically yes! You might have to adjust the amount you add and add more lemon juice if they’re not as sour so that it sets properly.
🍓 More related recipes
- Strawberry Tiramisu
- Lemon Posset
- Raspberry Meringue Pie with Mile High Meringue
- Raspberry Tiramisu
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Raspberry Posset
Mary
Pin Recipe
Shop Ingredients
Equipment
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saucepan
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4 teacups or ramekins
Ingredients
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 1 tablespoon lemon zest grated from about 1 lemon
- 2 cups raspberries 212g, 7.5 oz fresh or frozen
- 2 tablespoons freshly squeezed lemon juice from about 1 lemon
To serve
- 4 tablespoons whipped cream whipped with 1 teaspoon sugar
- ¼ cup fresh raspberries to serve
Shop Ingredients on Jupiter
Instructions
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Combine the sugar, cream, salt, and lemon zest in a medium saucepan. Heat on medium heat, stirring occasionally and letting it come to a gentle, bubbling simmer.2 cups heavy whipping cream, ½ cup granulated sugar, 1 tablespoon lemon zest, ¼ teaspoon sea salt
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Simmer the cream for 5 minutes, stirring occasionally to prevent burning. You’ll notice that it will turn into a darker yellow color.
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Add the raspberries and bring it back to a simmer, simmering for another 5 minutes while stirring and breaking up the raspberries with a spatula. You’ll notice the mixture thicken slightly.2 cups raspberries
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Immediately strain the hot mixture through a sieve into a heat safe pitcher. Push the raspberry seeds into the sieve to release all the raspberry juice.
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Pour the lemon juice into the posset mixture and give it a quick stir.2 tablespoons freshly squeezed lemon juice
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Immediately pour the posset into four tea cups or ramekins. Cover them with wrap to prevent a skin from forming and place them into the fridge for 2 hours to completely set.
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Serve the posset with dollops of whipped cream and fresh raspberries on top.4 tablespoons whipped cream, ¼ cup fresh raspberries