Make
Lemon Posset with Short bread
recipe by
derek salmon // THE CELLAR KITCHEN
This dessert is a favourite of our Executive Chef, Derek Salmon, as it originated from the UK. It is also a great vegetarian option is it sets and thickens thanks to the acid in the lemon juice and not by the addition of gelatine.
Posset Ingredients
- 600ml Thickened Cream
- 200g Castor Sugar
- Zest of 3 Lemons
- 75g Lemon Juice
Shortbread Ingredients
- 190g butter
- 140g Flour
- 85 Sugar
Posset Method
- Place the cream in a saucepan and gently heat with the sugar until the sugar has melted.
- Bring to a simmer for 1 minute and then turn off the heat.
- Stir in the lemon zest and juice, divide between glasses.
- Place in the fridge to chill for 6 hours.
Shortbread Method
- Pre heat the oven to 140 degrees Celcius.
- Blitz the flour and butter in a food processor.
- Stir in the sugar.
- Line a baking tray and press the dough onto the tray making it as flat as possible.
- Bake for 25 minutes until pale golden allow to cool on the tray.
To serve
Cut the shortbread into shards and serve with the posset, garnished with fresh raspberries and mint.
