This gorgeous dessert is both zest and sweet.
Bring the cream and sugar to the boil in a saucepan. Remove from the heat then whisk in the lemon zest and juice.
Whisk well then pour into serving bowls and place in the fridge to set for 1 hour.
Decorate with the strawberries, figs and mint leaves.
Pre-heat the oven to 180°C/350F/Gas 4.
Mix the plain flour, icing sugar, ground almonds and cornflour together into a bowl. Rub the butter into the flour until it forms a breadcrumb like texture then pull together very lightly to form a soft dough.
Divide the dough into small balls and press into a 24 small hole silicone bun tin or fairy cake tin.
Bake in the oven until they are a light gold colour, about 10 -12 minutes.
While the shortbreads bake, put the jam into a saucepan with 50ml/2floz water and bring to the boil. Simmer for a few minutes until a thick syrup texture.
Remove the shortbread from the oven and carefully make a small dent in the centre with your finger to create a place to put the strawberry jam.
Spoon the warm strawberry jam into the dent then set aside to cool. Serve alongside the posset.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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