Strawberry and Lime Dessert Pots with Lime Shortbread Crowns

Method

Step one

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 two

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 three

Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick. Use a crown cutter or free style and cut out crowns. Cut out 10 large or 20 small biscuits, re-rolling the trimmings as necessary.

Step four

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 five

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 six

To make the Angel Delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Strawberry Angel Delight and lime zest and segments and whisk for 30 seconds on a slow speed.

Step seven

Scrape down and whisk for a further 2 minutes on high speed until thick and creamy.

Step eight

Pour or pipe into individual serving dishes and top with lime zest. Chill until required.