Lemon Posset Recipe, Shortbread & Raspberries - Great British Chefs
Celebrated Head Chef shares a sublime lemon posset recipe which comes complete with buttery shortbread and a healthy serving of raspberries
Ingredients
- 4 lemons, juiced and zested
- 280g of caster sugar
- 850ml of double cream
- 1 gelatine leaf, soaked in cold water
- 450g of butter, softened
- 450g of plain flour
- 225g of cornflour
- 225g of icing sugar
- 20g of caster sugar, for sprinkling
- 1 punnet of raspberries, fresh, weighing 250g
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