Raspberry Posset with Whipped Cream and Shortbread Cookie


4 tbsp. water

2 ½ cups heavy cream

A heaping cup fresh raspberries

¾ cup granulated sugar



Heat a medium sized 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.

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.

Once the sugar has dissolved turn up to a medium high heat and stir often for about 3 minutes 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.

Mix the raspberry mixture into the cream mixture, then spoon into 4 glasses and place in the fridge to set for about 4 hours. Add a dollop of the whipped cream and a shortbread/sugar cookie.

Whipped Cream

1 1/2 cups well-chilled heavy cream

3 tablespoons confectioners’ sugar, or to taste

FC’s own shortbread cookie or a sugar cookie

Using an electric mixer beat the cream until it just begins to form stiff peaks, add the sugar, and beat the mixture until it has stiff peaks.