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Place the raspberries in a bowl, sprinkle over the sugar and set aside for for 1 hour before serving
150g of raspberries
10g of sugar
Preheat the oven to 170°C/gas mark 3
Toast the pine nuts for 8-10 minutes until golden brown then leave to cool. Once cooled, chop into small pieces and set aside
100g of pine nuts
To make the lemon curd, juice and zest the lemons and whisk the sugar and eggs together in a heatproof bowl. Add the lemon juice to the egg mixture
200g of sugar
1 egg yolk
Place the bowl over a bain marie, gradually whisk in the butter and heat until the mixture has thickened. Once thickened, pass the mixture through a fine sieve and transfer to a piping bag
100g of butter, softened
To make the posset, grate the zest of both lemons into a bowl, squeeze in the juice through a sieve into the bowl and stir in the wine and sugar
150ml of dry white wine
5 tbsp of caster sugar
Whisk the egg whites until stiff and reserve. In a separate bowl, whip the cream and as it thickens, trickle in the lemon mixture. Continue whisking until stiff, then fold the whisked egg whites into the cream
2 egg whites
600ml of double cream
To plate, pipe 70g lemon curd into each serving glass. Pipe some posset into the glass, leaving enough room for raspberries and pine nuts. Finish the posset with raspberries, pine nuts and a drizzle of the raspberry juice. Serve with a shortbread biscuit if desired
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