There are great pick-your-own farms close to London, perfect for a fun foodie day out. Bumper crops are on offer this year, thanks to the warm sunny weather. Juicy, sweet, late autumn raspberries are now available in Kent. I use them in this simple dessert that’s light to eat and always a favorite on our menu at The Hengist.
Lime posset
400ml double cream
100g caster sugar
Juice of about 2 ½ limes, plus zest of 1 lime
Raspberry Sauce
Punnet of raspberries (250 g)
Juice of ½ lime
100 g sugar
10 g corn starch
20 ml water
Star anise (optional)
Shortbread to serve
Method
- Pour the cream into a saucepan and add the sugar over medium heat. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring continuously.
- Remove from the heat and stir in the lime juice and zest.
- Pour into four tumblers, and refrigerate to set.
- For the sauce, add three quarters of the raspberries into a saucepan over medium heat.
- Add the sugar, star anise and lime juice and stir well. Cook for 1-2 minutes, until the mixture thickens. Mix the corn starch with the water to make a paste, then whisk it into the sauce. Cook for a further minute.
- Pass your sauce through a fine sieve to remove the seeds and star anise
- Stir in the remaining raspberries.
- Leave to cool, then pour the sauce over the set cream in the tumblers. Refrigerate until required.
- Serve with your favourit shortbread on the side.