“Luscious Lemon Posset with Raspberry Coulis and Lavender Shortbread”

Allergens

Dairy, Gluten (contains wheat)

Ingredients

• 2 cups heavy cream
• 3/4 cup granulated sugar
• Zest and juice of 3 large lemons
• 1 tablespoon lemon zest, for garnish
• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1 tablespoon dried lavender
• Pinch of salt
• 1/4 cup confectioners' sugar, for dusting

Instructions

1. Begin by making the lemon posset. In a saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally until the sugar is dissolved. Remove from heat and whisk in the lemon zest and juice.
2. Pour the mixture through a fine mesh sieve into a clean saucepan, discarding the zest. Return to the stove and cook over low heat until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and let cool slightly before pouring into individual serving dishes or ramekins. Chill in the refrigerator for at least 4 hours or until set.
3. For the raspberry coulis, puree 1 cup of fresh raspberries with granulated sugar in a blender until smooth. Strain through a fine mesh sieve to remove seeds and discard solids. Stir in vanilla extract and chill until ready to serve.
4. Prepare the lavender shortbread by combining flour, cold unsalted butter, dried lavender, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs, then press into a greased baking sheet and bake at 350°F (175°C) for 20 25 minutes or until golden brown. Let cool completely before breaking into pieces.
5. To assemble, top each chilled lemon posset with raspberry coulis, a dollop of whipped cream, and a sprinkle of lemon zest. Serve alongside lavender shortbread for the perfect finale to your meal.

Chef’s Insight

The combination of lemon and lavender is particularly delightful. Experiment with different herbs or citrus fruits to create unique flavor profiles.

Notes

This recipe is suitable for vegetarians and can be easily adapted to include additional allergens or preferences. It showcases a variety of textures and flavors while remaining visually appealing.