- Light & Sweet
- Desserts
- Vegetarian
- Prep 10 min
- Cook 10 min
- Serves 6 small glasses
Cream, sugar and lemon are all you need. The acid sets the cream to a silky, spoonable custard with no eggs and no gelatine.
Ingredients
For the posset
- 600 ml double cream
- 150 g caster sugar
- Zest of 2 lemons
- 80 ml fresh lemon juice (about 2 lemons)
For the shortbread
- 125 g soft butter
- 55 g caster sugar
- 180 g plain flour
- A pinch of salt
Method
- For the shortbread, heat the oven to 160°C. Rub the butter, sugar, flour and salt together until it forms a dough.
- Press the dough into a 15 x 20 cm tin lined with baking paper, prick with a fork, and bake for 25 to 30 minutes until pale golden. Cut into fingers while warm and cool in the tin.
- For the posset, bring the cream, sugar and lemon zest to the boil in a large pan, stirring, and simmer for exactly 3 minutes.
- Remove from the heat and whisk in the lemon juice. Let it stand for 5 minutes.
- Strain into six small glasses and chill for at least 4 hours, until set.
- Serve with the shortbread.
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