Andrew Duncan’s Lemon Posset, Green's Berry Farm Raspberries, Buttery Shortbread Biscuit

Method

1. Lemon Posset:

2. Slowly heat your cream and sugar in a medium-sized pot.

3. Add the strained lemon juice once it starts to simmer (little bubbles will appear on top).

4. Leave to simmer for 10 minutes, stirring occasionally. Make sure not to boil.

5. Pour mixture into glasses or ramekins and set in the fridge to chill for at least 3-4 hours. It's best to make it the night before.

6. Shortbread Biscuit:

7. Whisk your soft butter, vanilla seeds and icing sugar together in a food mixer until white and fluffy.

8. Add the egg white and mix thoroughly. Then, slowly add your flour and salt until all ingredients are mixed well.

9. Transfer the mixture to a piping bag with a medium-sized star nozzle and pipe onto a tray with greaseproof paper to your desired biscuit size.

10. Preheat the oven to 170°C/Gas Mark 3 and bake until light golden, approx. 15-20 minutes.

11. Garnish with fresh raspberries. I buy them from a local grower near me, Green’s Berry Farm in Gorey.