Luxurious Pink Gin Posset with Fresh Raspberries
This Pink Gin Posset is the ultimate sophisticated dessert, offering a silky smooth texture with a vibrant botanical kick. The natural acidity of lemon reacts with the cream to create a luscious set custard, beautifully complemented by the fruity notes of premium pink gin.
- Prep
- 15 min
- Bake
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 540 kcal
Method
Combine the double cream and caster sugar in a medium saucepan over medium-high heat.
Bring the mixture to a gentle boil, stirring frequently to ensure the sugar dissolves completely.
Allow the mixture to simmer for exactly 3 minutes, then remove from the heat immediately to avoid curdling.
Stir in the lemon juice and pink gin; the acidity will react with the cream to thicken the mixture.
Pass the liquid through a fine-mesh sieve into a clean jug to ensure a perfectly smooth texture.
Pour the mixture evenly into four ramekins or decorative dessert glasses.
Chill in the refrigerator for a minimum of 4 hours, or ideally overnight, until the possets are completely set.
Just before serving, garnish with fresh raspberries and a sprinkle of freeze-dried raspberry dust.
Notes from the kitchen
Ensure you use double cream with at least 48% fat content, as lower fat percentages will not set correctly.
For a deeper pink hue, muddle a few fresh raspberries into the lemon juice before straining it into the cream.
Always use fresh lemon juice rather than bottled for the necessary acidity levels.
Strain the final mixture through a chinois or fine sieve to remove any air bubbles or solids for a professional finish.
