01
For the lemon possets : Zest and juice the lemons
02
Place the cream and caster sugar in a saucepan and bring to the boil
03
Simmer for 2-3 minutes before stirring in the lemon juice and zest
04
Bring back to the boil and then remove from the heat, pass through a sieve and pour into serving glasses
05
Transfer to the fridge and refrigerate until set
06
For the biscuits : Preheat the oven to 180'C
08
Split the vanilla pods and scrape out the seeds with the point of a knife
09
Place all of the ingredients in a mixing bowl and mix with your fingertips until you have a dough
10
Kneading by hand until you have a firm ball of dough, roll into a cylinder using cling film
11
Refrigerate for 30 minutes before cutting into slices 5mm thick
12
Bake in the oven for 10-12 minutes
13
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool
14
For the raspberries : Pick the leaves from the mint and shred finely
15
Add the mint to the raspberries and mix together in a bowl with the caster sugar and a drizzle of white wine
16
Serve the possets in the glass, topped with the raspberries and serve the shortbread biscuit on the side.