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Lime and Blueberry Possets with a Shortbread Biscuit

Lime and Blueberry Possets with a Shortbread Biscuit

Serves:
6
Course:
Dessert
Prep:
10 mins
Cook:
40 mins
Total time:
50 mins

This is a very easy recipe and tastes amazing. You can swap the lime for lemon if you wish, and the blueberries are optional.

Credited to: Coeliac UK

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Nutritional Information

  • KCal
    754
  • Protein (g per Serving)
    5
  • Carbohydrates (g per Serving)
    63
  • Fibre (g per Serving)
    2
  • Fat Contents (g)
    54
  • Sugars (g per serving)
    37

Ingredients

  • 125g (4½oz) plain gluten free flour*
  • ½ tsp xanthan gum
  • 50g (1½oz) cornflour*
  • 100g (3½oz) butter
  • 50g (2½oz) caster sugar, plus a little extra for dusting
  • Posset:
  • 500ml (18fl oz) double cream
  • 150g (5½oz) caster sugar
  • 3 limes, juiced and zested
  • 100g (3½oz) blueberries

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly grease a baking tray

  2. Mix the flour, xanthan gum, and cornflour together in a bowl

  3. Add the butter and sugar, and rub together with your fingertips. Knead the mixture until it makes a smooth dough

  4. Roll out to be about 4mm thick and cut into small disks. Bake for 25-30 minutes or until they are a very pale golden brown colour. Remove from the oven, sprinkle with castor sugar, and leave to cool

  5. Put the cream, sugar, and lime zest into a heavy based pan and cook over a slow heat until the sugar is dissolved. This takes about 3-4 minutes

  6. Whisk in the lime juice; this will make the cream thicken

  7. Share the blueberries between your pots, then divide the cream between the pots. Leave to cool and then place in the fridge until you are ready to serve.