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

lemon posset
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
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. 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
  6. For the shortbread:
  7. Preheat the oven to 150 oC
  8. Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  9. Add the water, granulated sugar, flour, xanthan gum and ground rice
  10. Mix until it clumps together into a ball
  11. Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  12. Bake in the centre of the oven for 30 minutes
  13. Remove from the oven and sprinkle with a little caster sugar
  14. Serve the shortbread with the lemon posset and fresh raspberries