Lemon posset with raspberries and shortbread

Step 1

To make the lemon possets, bring the cream, sugar and lemon to the boil. Stir in the gelatine, then pour through a fine sieve and divide between 8 glasses or bowls. Allow the lemon possets to set in the fridge overnight

Step 2

To prepare the biscuits, preheat the oven to 160ºC/gas mark 3

Step 3

In a mixing bowl, cream the butter and the sugar. Fold in the flours, mixing well, and roll the dough into 4 logs, 5cm long. Roll the logs in cling film and set in the fridge for at least 2 hours

Step 4

Once set, unwrap and slice 8 discs per biscuit log 5mm thick. Place the discs on a non-stick baking tray and bake until light brown in colour, approximately 8 minutes

Step 5

After baking, remove from the oven and sprinkle with caster sugar

Step 6

Serve the chilled lemon possets topped with raspberries and the biscuits on the side