Lemon Posset & Raspberry Compote Jelly

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Lemon Posset & Raspberry Compote Jelly is such an easy recipe. It has, as you might guess, two components. The first is a thick, smoot and creamy lemon posset. The second is a lovely fruity raspberry compote which is turned into a jelly. Together they make a perfect dessert that is great for a warm spring, or summer day.

Although the recipe is very easy indeed it does take time. That’s because each component must set before the dessert is ready. But in terms of the amount of work involved it is very little. Less than 30 minutes, in fact.

Ingredients for Lemon Posset

There are only a few ingredients for lemon posset:

Lemon Juice – freshly squeezed.

Caster Sugar – granulated is fine too.

Double Cream – or any cream of more than about 35% fat content.

Lemon Zest – optional, just use the zest from the freshly squeezed lemons.

Ingredients for Raspberry Compote Jelly

Here too there are only a few ingredients:

Raspberries – fresh or frozen is fine.

Caster Sugar – granulated is fine too.

Vanilla Extract – for a lovely additional flavour.

Gelatine leaves – or gelatin powder mixed according to instructions.

Lemon Posset

Process – Lemon Posset

As you might assume, from such simple ingredients the process is very easy too. Simply heat the cream and sugar, along with the lemon zest, until it starts to boil. Stir it all the time as you gently simmer it for about 2 minutes.

Pour the hot mixture, through a strainer if you wish to remove the zest, onto the lemon juice and stir it around to combine. Then decant the mixture into dishes or glasses and allow it to cool to room temperature. Place the possets into the fridge and leave them to set fully, for at least two hours. Leave them longer if you can. The possets are then ready to have raspberry compote jelly on the top.

For the raspberry compote jelly place the gelatine leaves into a bowl of cold water to soften them. How many leaves you actually use depends on the volume of compote you have.

Process – Raspberry Compote Jelly

Once the lemon posset has set in the fridge soak the gelatine leaves in cold water.

Place the raspberries, sugar and vanilla extract into a pan and bring it to a boil, stirring. Once it starts to boil gently cook it for about 5 minutes. Then the compote will be ready. There will be some chunks of raspberry left in the compote. That is fine. However there are also a lot of seeds. If, like me, you prefer fewer seeds you can pass the compote through a strainer to remove them.

Measure the volume of compote and use the appropriate number of gelatine leaves, stirred in, to create the jelly. My compote volume was 300ml so 2 leaves was enough to make the jelly. Allow the jelly mixture to cool completely to room temperature.

Spoon the compote jelly liquid onto the top of the set posset and then place it in the fridge to fully set the jelly as well. Then your dessert is ready to serve.

Lemon Posseet & Raspberry Compote Jelly

My Lemon Posset & Raspberry Compote Jelly

My dessert worked perfectly. I had six good portions. The jelly set very well on the top of the thick and creamy posset.

The flavour combination, as you might expect, works so well. The rich and creamy posset with the strong tart lemon flavour was perfect. It combined so well with the sweet, yet sharp, raspberry compote jelly.

Lemon Posset & Raspberry Compote Jelly – Video

Another lovely dessert for a warm day is Custard Tart With Nutmeg

Lemon Posset & Raspberry Compote Jelly

Recipe by geoffcooCourse: DessertsDifficulty: Easy


Prep time


Cooking time




  • Lemon Posset
  • 150ml(1/2 cup + 2 tbsp) lemon juice

  • 600ml(2 1/2 cups) double cream

  • 200g(1 cup) caster sugar

  • Zest of 3 lemons(or however many you used for the juice)

  • Raspberry Compote Jelly
  • 300g(10 1/2 oz) raspberries, frozen or fresh

  • 75g(6 tbsp) caster sugar

  • 5ml(1 tsp) vanilla extract

  • 2 to 3 leaves of gelantine


  • Place the cream, caster sugar and lemon zest into a saucepan and stir them to combine.
  • Place the pan onto a gentle heat, stirring constantly to ensure the cream doesn’t burn onto the bottom of the pan, and bring it to a boil.
  • Gently boil the mixture for a minute or two.
  • Place the lemon juice into a large bowl or jug and strain the cream into it, removing the zest. You can leave the zest in if you prefer.
  • Stir the cream into the lemon and leave it for a couple of minutes.
  • Divide the posset mixture into 6 serving glasses/dishes.
  • Leave the possets to cool and then place them into the fridge to set completely. That will take at least 2 hours, longer is better.
  • As the possets set fully put the gelatine leaves into a bowl of cold water to soften them.
  • Place the raspberries, sugar and vanilla into a saucepan
  • Put the saucepan onto the stove and, stirring from time to time, bring it to a boil.
  • Allow the raspberries to boil for about 5 minutes then remove from the heat.
  • At this stage you can strain the seeds from the compote if you wish. That will also turn the compote into more of a puree, but that it fine.
  • Measure the volume of compote you have. It should be about 300ml (1 1/4 cups).
  • Squeeze the water out of two gelatine leaves and add them to the 300ml of compote and stir to dissolve. If you have more compote use the 3rd leaf too.
  • Leave the compote jelly to cool completely, to room temperature.
  • Spoon the compote jelly onto the top of the set possets.
  • Place the glasses/dishes back into the fridge and leave them until the jelly has fully set.

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