Lemon Posset

with Lemon Curd & Shortbread

You Need

600ml double cream
135g sugar
4 lemons, juice and rind
1 jar of home made lemon curd
1 quantity of shortbread dough
1 tub mascarpone cheese
Small punnet of blackberries
3tsp sugar
1 vanilla pod scraped out
Mint leaves to decorate (optional)

How to

Pour cream and sugar into a large saucepan and boil for 3 mins
Whisk in the lemons and strain
Put 1/2tsp of lemon curd in the base of each serving pot and gently pour the cream in, Chill until they have set, approx 4hrs
Roll out the shortbread dough to 3mm. Using a fluted pastry cutter cut out small circles approx 3cm diameters
Carefully place on a lined baking sheet and baking in a moderate oven until they just start to colour.
Remove and leave to cool on a wire rack
In a bowl turn out the mascarpone, add the vanilla seeds and sugar. Mix well
Pipe a small amount onto half the shortbread discs.
Sit 4/5 blueberries ontop and place a 2nd shortbread disc on top
Dust with icing sugar
To serve
On your chosen plate place a pot of lemon cream and next to it a shortbread biscuit with mascarpone and blueberries