Lemon posset with raspberries and shortbread
Ingredients
Fruit & Vegetables
- 4 lemons, juiced and zested
- 1 punnet of raspberries, fresh, weighing 250g
Store Cupboard
- 280g of caster sugar
- 1 gelatine leaf, soaked in cold water
- 450g of plain flour
- 225g of cornflour
- 225g of icing sugar
- 20g of caster sugar, for sprinkling
Dairy
- 850ml of double cream
- 450g of butter, softened