Lemon Posset with Shortbread

Ingredients

• 600 ml Double cream
• 200 g Caster sugar
• 3 large Lemons (juiced and zested)
• 150 g All-purpose flour
• 100 g Unsalted butter (chilled)
• 50 g Caster sugar (for shortbread)

Instructions

1. 1

   Place the double cream and 200g sugar in a large saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves.

2. 2

   Let the mixture boil for exactly 3 minutes, watching carefully so it doesn't boil over.

3. 3

   Remove from heat and whisk in the lemon juice and zest. Let it cool for 10 minutes.

4. 4

   Strain the mixture through a fine sieve into ramekins or glasses. Refrigerate for at least 4 hours or overnight until set.

5. 5

   To make the shortbread, rub the chilled butter into the flour and 50g sugar until it resembles breadcrumbs, then knead into a dough.

6. 6

   Roll out the dough to 1cm thickness, cut into rounds or fingers, and bake at 170°C (340°F) for 15-20 minutes until pale golden.

7. 7

   Serve the chilled lemon possets with the cooled shortbread on the side.