From our family kitchen
Creamy Raspberry Lucuma Posset with Coconut Sugar
Published
Preparation Time: 10 - 15 minutes
Cooking Time: 4 minutes plus overnight refrigeration
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 150g raspberries - we used frozen raspberries, defrosted
- 1 tsp. lucuma powder
- 200ml double cream
- 2 ½ tbsp. Coconut Sugar
- 1 tsp. freshly squeezed lemon juice
- 2 tbsp. crushed pistachios, to garnish
- 4 frozen raspberries, to garnish
Method
- Add the raspberries and lucuma powder to a blender and blend until smooth.
- Pour through a fine sieve to separate any pulp or seeds from the sauce - discard the pulp or seeds, retaining the sauce.
- In a saucepan, on a low heat, add the cream and Coconut Sugar and stir continuously until the sugar has melted. Cook for 3 minutes on a very gentle boil until the cream begins to thicken a little - keep stirring to prevent any burning.
- Take off the heat and allow to cool for 20 minutes. Half way through, stir the raspberry sauce and lemon juice into the cream.
- Once fully cooled, transfer to 2 serving glasses or jars. Refrigerate overnight to allow it to set.
- To serve, remove from fridge, top with your chosen garnish.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story