6th Aug 2013

Lemon Posset Sharers & Shortbread


For the Lemon Posset
  600ml Double Cream
  140g Caster Sugar
  Grated Zest and Juice of 2 Unwaxed Lemons

For the Shortbread
  255g plain flour, sifted
  170g salted butter, diced and kept cold
  125g caster sugar, plus extra for dusting
Start by Making your possets. This is super easy and they taste amazing…                                              

Heat your cream and sugar to scalding point in a medium sized saucepan. Make sure not to let it come to the boil. Whilst still on the hob, whisk in your lemon juice and zest and bring to the boil for 30 seconds, whisking continuously. Remove from the heat, allow to cool to room temperature and them place in pots and put in the fridge to set.  This should take around half an hour.

Now get to work on your shortbread. Preheat the oven to 160°C. Take a large mixing bowl and add your flour, butter and sugar. Using your hands, combine all ingredients until it forms a dough. You may have to work it for a little while until it fully combines. Place on a flour dusted surface, flour your rolling pin and roll to desired thickness. Using a pastry cutter, cut out rounds of dough and carefully transfer to a baking sheet lined with more greaseproof paper. Put in the oven and bake for 10-15 mins or until slightly golden in colour. Remove from the oven and allow to cool slightly.  Serve with your Possets and enjoy...

Recipe, Photography & Food Styling by Jon Lewin