Makes: 3
Prep Time: 10 mins
Cook time: 3 min (posset) 35-45 mins (shortbread)
Things you need:
Posset
225 ml Whipping Cream
50g Berry (caster) sugar
1 Lemon juiced
6 cardamom pods crushed (optional)
Raspberry Garnish (optional)
6 Raspberries. Some cut in half
Few splashes of Amaretto liqueur
Baby lemon balm leaves
Fennel Shortbread
130g Softened butter
60g Berry (caster) sugar
130g All purpose flour
60g Rice flour
4g Ground fennel
Pinch of salt
1 tsp berry sugar plus 1/2 tsp ground fennel combined (sprinkle over the top)
Steps:
Cream the butter and sugar together in a stand mixer as per video. (Pale and fluffy 4 mins should do it)
Add salt and ground fennel. Mix for 1 more min.
Then add flours and mix until just combined for 1-2 mins. Then use your hands and scrunch into a ball as per video. Spray container you’re using to bake shortbread with cooking spray. I used 7 x 5. Scores lines as per video and prick holes along the biscuit as per video. Set aside in the fridge for 30 mins.
Make posset as per video and pour into serving containers. Let cool down for 10 mins then put into the fridge to set up. Minimum 2hrs.
While they are setting bake shortbread in 325 F oven for 35-45 mins until lightly golden brown. This all depends on how thick you make your shortbread. The thicker the are, the longer they take to cook. Once cooked let cool down. Then portion.
Macerate raspberries with some of the Amaretto liqueur and gently mix together.
Plate up with the raspberries on top of the posset to one side. Add the baby lemon balm leaves and the fennel shortbread to one side. Enjoy one of the best desserts ever.
Tips:
The posset and shortbread can be made separately and well in advance.
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