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Raspberry posset

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Raspberry posset


250g fresh or frozen raspberries

40g light golden sugar

600ml Langage Farm double cream

140g light golden sugar

1 sachet gelatine


Place raspberries and 40g sugar in a pan and heat up.  Bring to boil and continually stir until fruit and sugar have melted and fully combined.

Place 600ml Langage Farm double cream and sugar in a pan, bring to boil then simmer for 3 – 5 min until the sugar has dissolved fully.  Take pan off heat and add the raspberry mixture to the cream and stir.

Mix up gelatine as instructed.  Pour gelatine into the raspberry mixture and stir thoroughly.  Pour mixture into glasses/ramekins and chill in fridge, ideally overnight.

Serve as it is or decorate with fresh raspberries or whipped cream.

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