Lemon posset with raspberries and pine nuts

Place the raspberries in a bowl, sprinkle over the sugar and set aside for for 1 hour before serving

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

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

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

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

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

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