Lemon posset with summer berries and spiced shortbread

Name: Lemon posset with summer berries and spiced shortbread
Yield: Serves 4-6
Ingredients: 1 rosemary sprig, leaves picked and chopped; ½ tsp ground star anise (or grated on a fine grater); 100 g golden caster sugar; 100 g caster sugar; 110 g strawberries, halved (stalks intact); ¼ tsp salt; 75 g raspberries; 80 g rice flour; 250 g plain flour; grated zest and juice of 1 lemon; ¼ tsp ground cinnamon; 1 tbsp icing sugar; 225 g unsalted butter, cubed and softened, plus extra to grease the tin; 75 g blueberries; 1 tbsp golden caster sugar; 1 tsp lemon juice; 1 tsp ground cinnamon; 400 ml double cream

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

LEMON POSSET IS A LOVELY, REFRESHING CITRUS DESSERT THAT IS VERY EASY TO MAKE. IT LOOKS STUNNING SERVED IN MARTINI GLASSES OR DESSERT WINE GLASSES TOPPED WITH BERRY FRUITS.

Ingredients

Lemon Posset:

400 ml double cream
100 g caster sugar
1

Method

To make the posset, put the cream, sugar and rosemary into a large saucepan over a low heat and slowly bring to the boil. Boil for 3 minutes, then take off the heat and allow to cool. Add the lemon zest and juice and whisk well. Strain the mixture through a fine sieve into a jug. Pour into serving glasses and refrigerate for 3 horn’s or until set.
For the short

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