Platinum Jubilee Lemon and Elderflower Posset, Raspberries and Lavender Shortbread

Serves 4

Our talented chefs have shared their unique recipe to celebrate Queen Elizabeth's Platinum Jubilee

Serves 4

Lemon Posset

900ml double cream

250g castor sugar

4 lemons zest and juice

1 small bunch of elderflower, pick a few flowers for garnish

125g punnet of raspberries for garnish

Bring the cream, sugar, elderflower and lemon juice and zest to the boil reduce and simmer gently until the mixture starts to thicken, this will approximately take 10-15 minutes.

Using a spoon to check the thickness it should coat the back of the spoon.

Pass through a fine sieve and pour into 4 individual glasses.

Place in the fridge and leave to set.

For the raspberry sauce:

250g raspberries

25g sugar

½ lemon juice

In a liquidizer blend the raspberries sugar and lemon juice until smooth and pass through a sieve, keep to one side.

Lavender Shortbread

125g butter

65g castor sugar

125g strong flour

65g corn flour

¼ of a vanilla pod scraped and de seeded or you can use a few drops of good quality vanilla essence

1tsp of fresh lavender chopped

In a bowl place the butter (room temperature), sugar, vanilla and lavender and mix together until everything is thoroughly mixed, then add the flour and cornflour mix until you have a smooth paste don’t over mix. wrap the shortbread in clingfilm and chill for an hour in the fridge.

Pre heat the oven to 180˚c.

Take the shortbread out of the fridge and roll the dough out on a lightly floured tabletop surface, roll to roughly 1cm thick then using a ruler or cutter make biscuit shapes, place on a baking tray and prick the top of the biscuits with a fork.

Bake in the oven at 180˚c for roughly 6-8 minutes or until it is lightly golden and sprinkle with caster sugar.

To serve

Take the posset out the fridge, toss the raspberries in the sauce and place on top of the posset, sprinkle them with the picked elderflower leaves and serve the shortbread on the side.