Raspberry Rose Posset Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
2 minutes
Servings:
4 servings
Ingredients
  • 10 ounces frozen raspberries, defrosted
  • 1 ⅔ cups heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon rose water
Directions
  1. Blend the raspberries in a mixer to make a puree.‌
  2. Pass the raspberry puree through a fine mesh to remove any seeds.
  3. In a heavy bottomed pan, add the heavy cream and sugar.‌
  4. Heat the mixture over a medium-high temperature until it is just boiling. Lightly boil for 2 minutes, then remove from heat.‌
  5. Stir in the raspberry puree and the rose water.‌
  6. Divide the mixture between 4 serving glasses. Cool slightly and then transfer to the fridge to set for at least 2 hours.
  7. Decorate with a few fresh raspberries and rose petals before serving.