This tangy pudding pairs beautifully with the buttery shortbread. The quantities for the shortbread make more than you need, but leftovers will keep in an airtight container for a couple of days. If they last that long.
First, make the posset. Combine the lemon juice, zest, mint and sugar in a pan and gently simmer until the sugar has dissolved and the mixture has thickened into a syrup. In a separate pan, heat the coconut cream until warm and smooth. Strain the syrup into the cream, discarding the mint, and whisk to combine. Sprinkle over the xanthan gum and simmer for a couple of minutes, stirring constantly. Pour through a sieve to remove any lumps and divide between 4 ramekins. Chill for at least 2 hours to set.
Meanwhile, make the shortbread. Sift the flours and salt together. Beat the butter with the sugar and lemon zest until pale and creamy. Gradually add the flour, stirring between each addition. Bring the dough together with your hands and turn out onto a lightly floured work surface.
Lightly knead – don’t overwork or the shortbread will be tough. Shape into a disc, wrap in baking paper and chill for 30 minutes.
Serve the posset with raspberries and
© 2015 All rights reserved. Published by Murdoch Books.