Best Lemon Posset (with GF shortbread)
Super easy gluten-free dessert! Lemon posset is creamy, fresh, and full-packed with lemon flavor. Perfect for lemon lovers!
Ingredients
For the lemon posset
- 2 and 1/2 cup cream (600ml)
- 1 cup white granulated sugar (200gr)
- 3 lemon zest
- 1/3 cup lemon juice (75ml)
For the gluten-free shortbread
- 1/3 cup plus 1 tablespoon unsalted butter (89gr)
- 3/4 cup brown rice flour (113gr)
- 1/2 cup almond flour (50gr)
- 1/4 cup granulated sugar (50gr)
Instructions
For the lemon posset
- In a deep saucepan place the cream and sugar, and heat, stirring, until the sugar is dissolved. Bring to a boil for one minute and turn off the heat.
- Add the lemon juice and zest, and mix.
- Pour the mixture into the desired bowl, cups, or jars.
- Once completely cool, place the molds covered in the fridge and let them rest for 24 hours.
- Finished the dessert with a piece of shortbread and fresh fruits.
For the shortbread
- Preheat the oven to 160ยบ. Grease a baking sheet or line it with parchment paper
- In a medium bowl rub together with the fingertips the cold butter with the brown rice flour and almond flour (You can also use a food processor).
- Add the sugar and mix well.
- Place the mixture on the prepared baking sheet and press with your fingers, it should look flat.
- Bake for 25 minutes or until golden brown.
- Cut the cookie into rustic pieces.