Lemon posset with raspberries and pine nuts
by Dominic Chapman
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Ingredients
Fruit & Vegetables
150g of raspberries
6 lemons
Store Cupboard
210g of sugar
100g of pine nuts
1 egg yolk
5 tbsp of caster sugar
2 egg whites
Dairy
3 eggs
100g of butter, softened
600ml of double cream
Beverages
150ml of dry white wine