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Lemon posset with raspberries and shortbread

Lemon posset with raspberries and shortbread

Lemon posset with raspberries and shortbread

PT20M

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1
To make the lemon possets, bring the cream, sugar and lemon to the boil. Stir in the gelatine, then pour through a fine sieve and divide between 8 glasses or bowls. Allow the lemon possets to set in the fridge overnight
  • 280g of caster sugar
  • 850ml of double cream
  • 4 lemons
  • 1 gelatine leaf
2
To prepare the biscuits, preheat the oven to 160ºC/gas mark 3
3
In a mixing bowl, cream the butter and the sugar. Fold in the flours, mixing well, and roll the dough into 4 logs, 5cm long. Roll the logs in cling film and set in the fridge for at least 2 hours
  • 450g of butter
  • 225g of icing sugar
  • 225g of cornflour
  • 450g of plain flour
4
Once set, unwrap and slice 8 discs per biscuit log 5mm thick. Place the discs on a non-stick baking tray and bake until light brown in colour, approximately 8 minutes
5
After baking, remove from the oven and sprinkle with caster sugar
  • 20g of caster sugar
6
Serve the chilled lemon possets topped with raspberries and the biscuits on the side
  • 1 punnet of raspberries

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Ingredients

Metric

Imperial

Lemon posset recipe

Shortbread biscuits

  • 450g of butter, softened
  • 450g of plain flour
  • 225g of cornflour
  • 225g of icing sugar
  • 20g of caster sugar, for sprinkling

To serve

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