Lemon and Raspberry Posset

Serves 6-8

frozen raspberries


  • 250g British IQF Raspberries defrosted
  • 400g jar lemon curd
  • 300g pot of crème fraiche
  • 50g dark chocolate

Total time required: 25 minutes

Preparation time: 25 minutes


  1. Stir together lemon curd and crème fraiche
  2. Melt chocolate in the microwave for 2 minutes, stir half way through
  3. In a serving glass, layer the lemon curd mixture and defrosted raspberries. Place a few extra berries on the top and drizzle with dark chocolate.
  4. Leave to set for 10 minutes.