Lemon posset with vanilla shortbread and minted raspberries

British desserts

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INGREDIENTS

600 ml Double cream

3 whole Lemon(s)

165 g Caster sugar

1 whole Vanilla pod(s)

125 g Unsalted butter

140 g Plain flour

45 g Icing sugar

1 pinch(es) Fine salt

100 g Fresh raspberries

0.25 bunch Fresh mint

10 ml Dry white wine

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DIRECTIONS

For the lemon possets : Zest and juice the lemons

Place the cream and caster sugar in a saucepan and bring to the boil

Simmer for 2-3 minutes before stirring in the lemon juice and zest

Bring back to the boil and then remove from the heat, pass through a sieve and pour into serving glasses

Transfer to the fridge and refrigerate until set

For the biscuits : Preheat the oven to 180'C

Dice the butter

Split the vanilla pods and scrape out the seeds with the point of a knife

Place all of the ingredients in a mixing bowl and mix with your fingertips until you have a dough

Kneading by hand until you have a firm ball of dough, roll into a cylinder using cling film

Refrigerate for 30 minutes before cutting into slices 5mm thick

Bake in the oven for 10-12 minutes

When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool

For the raspberries : Pick the leaves from the mint and shred finely

Add the mint to the raspberries and mix together in a bowl with the caster sugar and a drizzle of white wine

Serve the possets in the glass, topped with the raspberries and serve the shortbread biscuit on the side.

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