Lemon Posset with Shortbread and Raspberries (Gluten Free, Dairy Free)

For the lemon posset:

1. Place the sugar and dairy free cream in a small saucepan and bring to the boil slowly over a low heat
2. Boil for 2-3 minutes
3. Stir in the lemon juice
4. Divide into four small ramekins or shot glasses
5. Chill for 2 hours or overnight if possible

For the shortbread:

1. Preheat the oven to 150 oC
2. Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
3. Add the water, granulated sugar, flour, xanthan gum and ground rice
4. Mix until it clumps together into a ball
5. Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
6. Bake in the centre of the oven for 30 minutes
7. Remove from the oven and sprinkle with a little caster sugar
8. Serve the shortbread with the lemon posset and fresh raspberries