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Lemon Posset with Shortbread and Raspberries (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
British
Courses
Dessert
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:
Place the sugar and dairy free cream in a small saucepan and bring to the boil slowly over a low heat
Boil for 2-3 minutes
Stir in the lemon juice
Divide into four small ramekins or shot glasses
Chill for 2 hours or overnight if possible
For the shortbread:
Preheat the oven to 150 oC
Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
Add the water, granulated sugar, flour, xanthan gum and ground rice
Mix until it clumps together into a ball
Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
Bake in the centre of the oven for 30 minutes
Remove from the oven and sprinkle with a little caster sugar
Serve the shortbread with the lemon posset and fresh raspberries