Lemon Posset Recipe, Shortbread & Raspberries
Celebrated Head Chef shares a sublime lemon posset recipe which comes complete with buttery shortbread and a healthy serving of raspberries
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Cookie cutter
- Rolling pin
- Ramekin
- Microplane
- Fine-mesh sieve
- Kitchen scale
- Cooling rack
- Parchment paper
- Baking sheet
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Grater
- Chef's knife
- Cutting board
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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