Lemon posset with blueberries & macadamia shortbread


For the lemon posset
17 fl. ounces/500ml double cream
5 ounces/150 grams fine sugar
zest & juice of 2 lemons
For the blueberry compote
9 ounces/250 grams blueberries (I used frozen but fresh are fine, too)
3.5 ounces/100 grams fine sugar
For the macadamia shortbread
3 ounces/90 grams icing sugar
5.8 ounces/165 grams butter, softened
about 3 ounces/80 grams macadamia nut pieces
8.5 ounces/240 grams plain flour
a pinch of salt

Intsuctions on scrummylane.com

Source: scrummylane.com

See on Scoop.itThe Man With The Golden Tongs Hands Are In The Oven


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