Rose Pot with Pomegranate and Lemon Shortbread

Method

Step one

In a saucepan add the Ambrosia Light Ready To Serve Custard and the cream. Warm gently over a low heat, being careful not to boil.

Step two

Remove from the heat and stir through the gelatine leaves until dissolved. Add the rose water.

Step three

Leave to cool to room temperature. Divide between glasses.

Step four

Transfer to the fridge to set for 3 hours or overnight.

Step five

To make the shortbread, put the butter and sugar in the bowl and cream together. Rub in the flour until the mixture resembles breadcrumbs.

Step six

Tip out the mixture onto a work surface and gently bring it together, then knead it into a dough. Once the dough is formed, wrap it in cling film and chill for 30 minutes. Preheat the oven to 180°C, 350°F, Gas 4.

Step seven

Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick. Use the 40mm fluted cutter to cut out 10 biscuits, re-rolling the trimmings as necessary.

Step eight

Place the biscuits on the lined baking sheet, then use a fork to prick a few lines of holes in the centre of each. Sprinkle the biscuits with a little caster sugar and bake for 10–12 minutes, or until lightly golden.

Step nine

Remove the biscuits from the oven and allow to cool on the baking sheet for 10 minutes. Then transfer the biscuits to a wire rack to cool completely.

Step ten

To serve, garnish the set custard with pomegranate seeds and shortbread biscuit.

Tips