Resident Craft Gin Club chef Carol has been at it again! This mouthwatering gin-infused raspberry posset is simple, fresh and stunning to look at. Plus, it can be prepared in advance, so it’s an ideal option if you’re having friends over for a ginny garden party and don’t want to be trapped in the kitchen when you could be sipping a G&T with them!
The recipe calls for raspberry gin; here, we’ve used Manchester Raspberry Infused Gin but you could use any high-quality alternative, or even try making your own raspberry-infused gin at home!
A guaranteed hit with friends and family, this fashionably retro dessert deserves pride of place on al fresco dining tables across the country this spring.
GIN & RASPBERRY SUMMER POSSET
For the raspberry layer:
150g seedless raspberry jam
350g frozen raspberries (frozen do work best for this dish)
3tbsp raspberry gin
For the posset layer:
300ml double cream
70g caster sugar
Juice and finely grated zest of a large lemon
3tbsp gin (we’ve used Manchester Gin Distillers Cut)
For the raspberry layer, pop the jam in a pan over a low heat and melt gently. Once melted, add the frozen raspberries and stir gently to coat with jam. Cover pan and let then berries cook gently over a low heat until just defrosted, about 5 mins. Add the Manchester Raspberry Infused Gin, then divide the mix between four glasses. Pop in the fridge to set for at least three hours, preferably overnight.
Meanwhile, make the posset. Put the cream, sugar, lemon juice and zest in a different pan over a medium heat. It will look a bit 'curdled' at this stage, but don't panic. Whisk gently until the sugar has dissolved and bring to a boil. Take off the heat, add the Manchester Gin Distillers Cut, pour into a bowl or jug and leave to cool completely.
When cool, but not set, gently pour a layer over each of the raspberry mixes and return to the fridge to set. Serve decorated with candied lemon slices and edible flowers.