Platinum Jubilee Lemon and Elderflower Posset, Raspberries and Lavender Shortbread
Our talented chefs have shared their unique recipe to celebrate Queen Elizabeth's Platinum Jubilee
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:
½ lemon juice
In a liquidizer blend the raspberries sugar and lemon juice until smooth and pass through a sieve, keep to one side.
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.
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.
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