A tart, yet luxuriously creamy lemon posset is a perfect summer dessert, and Matthew Tomkinson pairs his with buttery, crumbly shortbread biscuits and juicy raspberries for contrast. The shortbread is wonderfully versatile, and could stand up to additions such as chopped nuts, ginger or dried fruits, and the recipe here will make a large batch of biscuits for you to enjoy beyond dessert.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
1 gelatine leaf
To prepare the biscuits, preheat the oven to 160ºC/gas mark 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
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
After baking, remove from the oven and sprinkle with caster sugar
20g of caster sugar
Serve the chilled lemon possets topped with raspberries and the biscuits on the side
1 punnet of raspberries
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.