Lemon Posset & Lavender Shortbread
Sharp, sweet, creamy & comforting. They are a great make ahead dinner party dessert, perfectly pair with crunchy shortbread. Serve with a drizzle of raspberry or berry compote. I have infused my shortbread with buds of lavender adding a little floral flavour to this tangy delight. Here's how to make this winning combo.
250g caster sugar
Zest two lemons
75g fresh Lavender (Trim of the steams to collect the lavender buds)
Zest lemon into the bowl of caster sugar. Trim the Lavender to collect the buds. Stir into sugar. Leave to infuse for 24 hours, before sprinkling on top of your shortbread.
135g caster sugar
1 tsp Vanilla paste
250g plain flour
Pre- heat your oven to 160°c
Cream the butter and sugar until pale light and fluffy. Add salt, vanilla paste and plain flour mix. Grease a tart tin and spread the dough evenly through the tin. Bake on 160°c for 30 minutes until golden. Leave to cool in the pan
Sprinkle lavender sugar on top before slicing and serving.
To Make the Lemon posset - 4 puddings Serving
600ml heavy cream
125g caster sugar
3 lemons ( Zest and juice)
Place the cream sugar, lemon zest in a pan and bring to the boil.
Remove from the heat and whisk in the lemon juice.
Pass through a sieve, pouring into small jam jars or ramekin's.
Chill In the fridge for at least 4 hours.