Siba's Lemon Posset
 
Ingredients:
1 litre double cream
300ml caster sugar
juice of 4 lemons
RASPBERRY COULIS
5ml vanilla extract
500g raspberries
75ml icing sugar
GARNISH
250g raspberries
125g blueberries
icing sugar, to dust
 
Method:
 
In a medium sized saucepan, heat the cream and sugar, stirring continuously until the sugar has dissolved. Bring the the boil and simmer for 5 minutes over medium heat. Remove from the heat, whisk in the lemon juice and stir in the vanilla last. 
 
Place the mixture aside for 5 minutes an then skim any froth that has formed on top. Pour into short glasses, placed on a tray to steady them, and leave to cool down completely. Cover with plastic wrap and chill in the fridge overnight, or for a day, until set. 
 
To make the coulis, whizz the raspberries and icing sugar in a blender. Pour spoonfuls of the mixture into each glass and garnish with the raspberries and blueberries. Dust with icing sugar and serve.