The sugar and cream base is heated up and then raspberry puree and rose water are whisked into the mixture. The posset is then left to set, creating a silky smooth, cool and creamy dessert that is ...

I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients! Put the raspberries and 50g/1¾oz of ...

Once the raspberry mix has started to set, fold it into the cream, pour into the mold and set in the fridge. Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place ...