900mls Double cream
125mls Lemon juice
2 tsp Vanilla paste
100g Fresh raspberries
Pour the cream into a saucepan and add the sugar.
Turn the heat and low and stir until all the sugar is dissolved.
Bring the cream to the boil and pull off the heat.
Pour in the lemon juice and whisk.
Place the raspberries into your ramekins or glasses. Pour over the posset and set in the fridge for 4 hours or until firm.