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Lemon posset with rhubarb and shortbread
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A refreshing and ever-so pretty finale. Make it all a day ahead and spoon over the rhubarb just before serving.
600ml double cream
120g caster sugar
2 lemons, zest and juice
90g unsalted butter, just softened
30g caster sugar, plus 1 tbsp for dredging
100g plain flour
30g rice flour
200g rhubarb, cut into 3cm pieces
50g caster sugar
1. Put the cream, sugar and lemon zest into a pan. Heat gently until the sugar has dissolved, then bring to a boil and simmer for 3 minutes. Remove from the heat and stir in the lemon juice. Allow to cool , then sieve into 6 teacups or ramekins. Chill for 4-6 hours or overnight.
2. For the shortbread, beat the butter and sugar together with a wooden spoon until combined. Next, beat in the flours and a pinch of salt. If it doesn't come together with the spoon, use your hands to knead very lightly. Roll out the dough between two pieces of baking parchment or clingfilm, then trim to a rectangle roughly 20cm x 40cm. Cut in half lengthways, then cut into 12 fingers. Transfer to a parchment-lined baking sheet and chill for 30 minutes.
3. Meanwhile, make the poached rhubarb. Put the rhubarb and sugar into a small pan and heat over a medium-low heat. Once the sugar has dissolved, simmer gently for 6-8 minutes until the rhubarb is tender. Strain, reserving the juices to the pan and simmer for 5 minutes until syrupy. Pour over the rhubarb and set aside to cool.
4. Preheat the oven to 160°C, gas mark 1. Bake for 30 minutes until just golden. Remove the shortbread from the oven and dredge with 1 tbsp sugar. Carefully transfer to a wire rack to cool.
5. Serve the possets with the rhubarb spooned over the top and the shortbread on the side.
Typical values per serving:
This recipe was first published in February 2016.