Lemon Posset With Roasted Apricot & Lavender Shortbread Recipe
Make Lemon Posset With Roasted Apricot & Lavender Shortbread Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemon Posset
Roasted Apricot
Lavender Shortbread
Method
Lemon Posset
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring frequently until the sugar has completely dissolved and the mixture comes to a gentle simmer. Do not boil.
- 2
Add Lemon Juice and Zest
Remove the saucepan from heat. Stir in the fresh lemon juice and lemon zest until well combined.
- 3
Chill the Mixture
Pour the mixture into serving cups or bowls. Allow to cool at room temperature for a few minutes before refrigerating for at least 4 hours, or until set.
Roasted Apricot
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare the Apricots
Halve the ripe apricots and remove the pits. Place them cut side up on a baking sheet.
- 6
Lavender Shortbread
- 7
Cream the Butter and Sugar
In a mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy.
- 8
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, dried culinary lavender, and salt.
- 9
Combine and Form Dough
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the vanilla extract and mix until a dough forms.
- 10
Shape and Chill
Divide the dough into two logs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 11
Preheat Oven and Slice
Preheat your oven to 350°F (175°C). Unwrap the chilled dough and slice into ¼-inch thick rounds.
- 12
Bake the Shortbread
Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are lightly golden.
