Lemon posset with vanilla shortbread and minted raspberries
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Lemon posset with vanilla shortbread and minted raspberries
British desserts



6

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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
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

07
Dice the butter

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.

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