Light, creamy and just the right amount of floral, this raspberry and rose posset is a simple dessert that feels extra special. You can make ahead, then pull out of the fridge after dinner like you’ve thought of everything. Perfect for Valentine’s Day, a quiet date night at home, or any evening that could use a soft, sweet ending.

Ingredients

• 280 frozen raspberries, thawed and pureed
• 2 tbsp lemon juice
• 1 tbsp rose water
• 400 ml double cream
• 100 g sugar
• 80 g fresh raspberries, for decoration
• small meringues, for decorations

Method

Defrost 280 g frozen raspberries, blend them into a purée, and pass it through a fine-mesh sieve to remove the seeds. In a bowl, mix the raspberry purée with 2 tablespoons lemon juice and 1 tablespoon rose water. In a small saucepan, combine the double cream and 100 g sugar, bring to a boil over medium heat, then simmer for 2–3 minutes, stirring occasionally. Remove from the heat and stir in the raspberry and rose mixture, then divide evenly between four glasses or ramekins and refrigerate for at least 3–4 hours until fully set. Just before serving, decorate each posset with fresh raspberries and small meringues.