Ingredients

• 600ml/20fl oz double cream
• 150g/5½oz caster sugar
• 2 large lemons
• zest and juice
• 8 ripe strawberries
• 2 ripe fresh figs
• cut into wedges
• 1 handful tiny fresh mint sprigs
• to garnish
• 175g/6oz plain flour
• 90g/3¼oz icing sugar
• 60g/2½oz ground almonds
• 25g/1oz cornflour
• 250g/9oz cold butter
• cut into cubes
• 200g/7oz stawberry jam

Directions

• For the posset
• bring the cream and sugar to the boil in a saucepan. Remove the pan from the heat
• then whisk in the lemon zest and juice
• whisking as much air into the mixture as possible.
• Pour the posset mixture into ramekins and chill in the fridge for 1 hour
• or until set. Once set
• decorate the tops with strawberries
• figs and mint sprigs.
• For the shortbread
• preheat the oven to 180C/160C Fan/Gas 4.
• Mix the plain flour
• icing sugar
• ground almonds and cornflour together into a bowl. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs
• then gently bring the mixture together as a dough.
• Divide the dough into 24 small
• equal-sized balls and press one into each well of a 24-hole silicone fairy cake mould (or two 12-hole ones). Alternatively roll out the dough to about 1cm/½in thick and use a small biscuit cutter to cut out shapes.
• Bake the shortbreads in the oven for 10-12 minutes
• or until pale golden-brown.
• While the shortbreads bake
• bring the jam to the boil in a saucepan with 50ml/2fl oz water. Reduce the heat and simmer for 2-3 minutes
• or until the mixture resembles a thick syrup.
• Remove the shortbread from the oven and
• when cool enough to handle but still malleable
• make a small dent in the centre of each with your finger.
• Spoon the warm strawberry syrup into the dent in each shortbread
• then remove them from the moulds and set aside to cool on a wire rack. Serve the shortbread alongside the lemon possets.