Lemon posset with raspberries and shortbread
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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.
First published in 2015
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Ingredients
Metric
Imperial
Lemon posset recipe
- 4 lemons, juiced and zested
- 280g of caster sugar
- 850ml of double cream
- 1 gelatine leaf, soaked in cold water
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
- 1 punnet of raspberries, fresh, weighing 250g
SAVE RECIPE
Method
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
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