St Clement’s posset with starry shortbread

• Produce

  • 1 strips Candied peel optional
  • 5 1/2 Lemon
  • 1 sprigs Mint optional, Fresh
  • 125 g Raspberries

• Baking & Spices

  • 100 g Golden caster sugar
  • 1 Granulated sugar
  • 115 g Plain flour plus
  • 1/2 tsp Sea salt, fine
  • 250 g Sugar
  • 1/2 Vanilla pod

• Dairy

  • 75 g Butter, unsalted
  • 900 ml Double cream

• Other

  • 50 ml Crème de cassis
  • 2 Oranges (you need 90ml of juice

Found on jamieoliver.stfi.re