Raspberry Posset

A beautiful fruity cream dessert

1. 1

   1. Heat a frying pan over a low to medium heat, Take the raspberries and add them to the pan with the water. Slowly crush the raspberries with a spoon whilst stirring and add 4 tbsp of the sugar. Simmer and keep stirring until the sugar dissolves and mixture reduces by a 1/4 and set aside to cool.
   
   2. In a large sauce pan add the cream and the rest of the sugar and simmer over a low to medium heat until the sugar has dissolved making sure to stir so as the cream doesn't burn.
   
   3. Once the sugar has dissolved turn upto a medium high heat and stir often for about 3 mins until the cream comes to the boil and the mixture has reduced by a third. Then take off the heat and set aside to cool for about 1 hour.
   
   4. Mix the raspberry mixture into the cream mixture, then spoon into 4 glasses and place in the fridge to set for about 4 hours.