Lemon posset with raspberries and shortbread

Ingredients

Store Cupboard

  • 300g of caster sugar
  • 1 gelatine leaf, soaked in cold water
  • 450g of plain flour
  • 225g of cornflour
  • 225g of icing sugar

Dairy

  • 850ml of double cream
  • 450g of butter, softened