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

lemon posset
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Fall
Ingredients
    For the lemon posset:
  • 100 ml lemon juice
  • 315 ml dairy free cream
  • 110 g caster sugar
    • For the shortbread:
  • 200 g gluten and dairy free plain flour
  • 1 tsp xanthan gum
  • 2 tbsp ground rice
  • 170 g dairy free spared
  • 100 g caster sugar
  • 2 tbsp water
  • 2 tbsp granulated sugar
    • Other:
  • 4 tbsp fresh raspberries
Instructions
    For the lemon posset:
  1. 1
    Place the sugar and dairy free cream in a small saucepan and bring to the boil slowly over a low heat
  2. 2
    Boil for 2-3 minutes
  3. 3
    Stir in the lemon juice
  4. 4
    Divide into four small ramekins or shot glasses
  5. 5
    Chill for 2 hours or overnight if possible
    6. For the shortbread:
  6. 6
    Preheat the oven to 150 oC
  7. 7
    Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  8. 8
    Add the water, granulated sugar, flour, xanthan gum and ground rice
  9. 9
    Mix until it clumps together into a ball
  10. 10
    Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  11. 11
    Bake in the centre of the oven for 30 minutes
  12. 12
    Remove from the oven and sprinkle with a little caster sugar
  13. 13
    Serve the shortbread with the lemon posset and fresh raspberries
Keywords: gluten free recipe ideas
Read it online: https://freefromfavourites.com/recipe/lemon-posset-with-shortbread-and-raspberries-gluten-free-dairy-free/