Citrus Posset

Methods

Step one

Mix up the McDougalls Lime Flavour Jelly Crystals with 30ml boiling water until dissolved and set to one side.

Step two

In a bowl whisk up the cream with 75g caster sugar and the vanilla essence, whisk until soft peak.

Step three

Add the zest and juices of the oranges and zest of the lemon and then add the jelly mix to the cream and fold until mixed.

Step four

In another pan add the raspberries, 25g caster sugar and the lemon juice, heat & simmer for 5 minutes whisk through and sieve into bowl to make the compote.

Step five

Spoon raspberry compote around the inside of the glass and then pipe the cream mix into the glasses or pots, place into fridge to chill.

Step six

In a mixer add the flour, margarine, icing sugar, custard powder, baking powder and tea leaves, blend until smooth mix.

Step seven

Roll into 10 balls and flatten with back of spoon onto parchment baking tray, bake for 9-10 minutes 170°C, 325°F gas mark 3.

Step eight

Once biscuits are cooled, have the posset pot ready for garnishing with edible flowers, place onto clean plate with a biscuit on the side and serve.

Tips