Lemon and Raspberry Posset
- 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
- Stir together lemon curd and crème fraiche
- Melt chocolate in the microwave for 2 minutes, stir half way through
- 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.
- Leave to set for 10 minutes.