Lemon-vanilla posset with raspberries

Ingredients:

• 1 cup raspberries
• 2.5 cups heavy cream
• 0.5 tbsp. + 0.5 tsp. Sahara
• 1 vanilla bean
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)

Preparation:

1. Set aside 4 raspberries for serving and divide the remaining berries among four 8-ounce Mason jars or tempered glass glasses.
2. Combine 2 cups of heavy cream and 1/2 cup of sugar in a small saucepan. Halve the vanilla bean lengthwise, scrape the seeds into the heavy cream, and then add the vanilla bean. Bring the mixture to a gentle simmer over medium heat and cook for 4 minutes, stirring occasionally and making sure it evaporates (this can happen very quickly). Remove from heat, remove the vanilla bean halves, and stir in the lemon juice.
3. Pour the cream into jars (the berries will float to the top). Refrigerate until completely set, at least 3 hours or overnight.
4. Before serving, gently whip the remaining 0.5 cups of cream with the remaining 0.5 teaspoon of sugar and garnish the dessert. Top each serving with a raspberry. If you plan to serve the possets the next day, let them sit at room temperature for about 20 minutes before serving.