This is a gorgeous little summer dessert that you can make ahead if you are having a dinner party. Personally, I was just excited about finding a use for the mass of yoghurt pots I have sitting around.
You will need 8 small ramekins, a cookie cutter for the shortbread and a deep roasting tin.
Lemon Zest – 2
Lemon Juice – 175ml
Caster Sugar – 150g
Double Cream – 800g
Vanilla – 1 Teaspoon of extract or 1 scraped pod.
Egg Yolk – 10
The Lavender Shortbread
Butter – 150g
Lavender Sugar – 75g
Rice Flour – 50g
Plain Flour – 160g
Honey – A few Tablespoons
The Pots: Pre-heat the oven to 160°c. Boil a kettle ready to use for the water bath in the oven.
Place 1/3 of the Sugar into a small saucepan with the lemon juice and reduce on a gentle simmer by 1/3. Add the zest to this and leave to infuse and cool on the side.
Heat the cream with another 1/3 of the sugar and the vanilla and bring to just below boiling. Meanwhile, whisk the egg yolks with the remaining 1/3 of sugar until light and fluffy. Take some of the hot cream and pour this onto the fluffy yolks and whisk it in. Pour the yolk mixture into the saucepan of remaining cream and cook on a very low heat, stirring constantly until thickened like a custard and the mixture coats the back of a wooden spoon. This will only take a few minutes and be careful not to over -heat and scramble the mixture, it wants to be around 72°c.
Add the reduced lemon juice to the custard and stir carefully. Strain this into a jug, removing the lemon zest. Sit the ramekins into the deep roasting tray and divide the mixture into the ramekins. Open the oven and place the tray inside, keep the door open and carefully pour the kettle of boiling water into the tray, making a water bath for the ramekins. They need to be submerged half way up. Lay a sheet of loose tinfoil over the top of the ramekins and close the oven door. Bake for 30-40 minutes, until they are firm with a slight wobble in the centre.
Once the are cooked, leave to cool in the water bath and then refrigerate for at least 6 hours or overnight.
The Shortbread: Place the butter into a large mixing bowl and beat a little to soften. Now add the sugar and beat until incorporated fully. Sift the flours together into a medium bowl with a pinch of salt and add to the butter and sugar and mix until it comes together. Be careful not to knead it too much or you will over work the gluten in the flour and the biscuits will become tough and chewy.
Place the dough onto a floured surface and roll out to 1/2 cm thick. Keep it well floured underneath, remembering to flour the rolling pin. Cut out your shapes and place them onto a lined tray with a few cm’s spacing between each.Place these to rest in the fridge for 20 minutes.
Preheat your oven to 170°c. Place the tray into the oven and bake for 13-15 minutes. You want them to be a very light golden, not too dark as they will still colour a little on the tray as you cool them. Just before they are finished cooking, boil the honey in a small saucepan and as you remove the biscuits from the oven, brush them lightly with the honey, using a pastry brush and leave to cool.
Serve the pots cold with a few biscuits alongside each.
– I over filled these pots (as you can see I made 6) I always overdo it. They are delicious but rich so be careful how full your pots are and 8 is better with this recipe.