Christmas canapés can be sweet as well as savoury. Finish off an array of party food with a zingy lemon and raspberry posset – quick to make and beautifully presented in individual glasses.

Makes: 12

Time: 15 minutes (plus time to set in the refrigerator)


  • 250g raspberries
  • 600g double cream
  • 150g caster sugar
  • Juice of 3 lemons


1. Put 12 even-sized raspberries to one side. Place the remainder in a bowl and lightly crush with a fork

2. Divide the raspberries between each glass.

3. Pour the cream into a saucepan and add the caster sugar. Bring to a gentle simmer and cook for 2 minutes.

4. Immediately remove from the heat and stir in the lemon juice and pour into a jug. Allow to cool, stirring occasionally.

5. When ready, carefully pour equal amounts into each glass or cup and place in the refrigerator to set.

6. Decorate each with a whole raspberry to serve.

Top Tip

If you prefer, omit the raspberry garnish and pour on a layer of thick cream.

>> Download Lemon & Raspberry Posset Canapé Recipe