British Lemon Posset with Shortbread Crumble

Shopping list

• 600 ml Double cream

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• 150 g Caster sugar

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• 2 piece Lemons — juice only

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• 75 g Gluten-free plain flour blend — for shortbread

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• 50 g Unsalted butter — cold, cubed

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• 25 g Icing sugar — for shortbread

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Step by step

1. 1

   Pour the double cream and caster sugar into a saucepan and bring to a gentle boil, stirring to dissolve the sugar. Let it simmer for 2– 3 minutes.

2. 2

   Remove from the heat and stir in the lemon juice. The mixture will thicken slightly as it cools.

3. 3

   Pour the posset into four serving glasses or ramekins and refrigerate for at least 3 hours, or until set.

4. 4

   Meanwhile, make the shortbread crumble: preheat your oven to 160°C (140°C fan).

5. 5

   In a bowl, rub the cold butter into the gluten-free flour and icing sugar until the mixture resembles breadcrumbs.

6. 6

   Spread the crumble mixture on a baking tray and bake for 15– 18 minutes, stirring halfway, until golden and crisp.

7. 7

   Leave the crumble to cool completely, then store in an airtight container until ready to serve.

8. 8

   Just before serving, sprinkle a generous tablespoon of shortbread crumble over each posset.