Lemon and Ginger Posset With Stem Ginger Shortbread

I always choose lemon desserts over any other flavour which is why I love this recipe for Lemon and Ginger Posset with Stem Ginger Shortbread. It gives you that lemon hit you are craving with a ginger kick. Delicious stem ginger shortbread on the side makes it the perfect dessert. And the best part? It is so easy to make in the thermomix.

Why You Will Love This Recipe

• Simple to make. This is one of the easiest desserts you could possibly make especially in the thermomix. It is literally made in 5 minutes and all you need to do is wait for it to set in the fridge until ready for serving.
• Freezable. The beauty about this dessert is it freezes really well. I often have lemon and ginger posset in the freezer as well as the gingerbread shortbread. It means I have a last minute dessert ready for any impromptu dinner party.
• Light and refreshing. It’s a perfect dessert after a heavy meal as the citrus and ginger flavours clear the palette. It’s not too heavy but is the perfect end to a satisfying meal.
• Versatile. You can mix it with other citrus fruits such as limes and blood oranges. Make sure to include lemon though as this is what helps set the posset.

Ingredients for Lemon and Stem Ginger Posset with Gingerbread Shortbread

• Lemons. Of course this is the hero ingredient. I use Spanish lemons as they are full of flavour and have a less bitter taste. However any lemons will do. You can swap half the lemons and add limes or oranges.
• Honey. I always use raw honey or maple syrup instead of sugar if it works in that recipe. Honey works really well in this recipe so at least you know you can avoid refined sugar. But white sugar works well too in the posset if you prefer. I use coconut sugar in the shortbread recipe.
• Cream. You can use fresh cream or Elmea double cream plant alternative. Coconut cream is a great dairy free alternative and I have made this numerous times with it.
• Ginger. I use fresh ginger in this recipe as it adds to the freshness of the posset. However if you don’t have fresh ginger then ground ginger is perfectly fine. I use stem ginger in the ginger shortbread to give it a nice punch to the shortbread.
• Spelt flour. I always use spelt flour in my recipes instead of plain where I can. I use it in the shortbread and it works really well.

A Perfect Menu For a Last Minute Dinner Party

• Caribbean Coconut Prawns
• Pomegranate Prawn Curry
• Blueberry Hazelnut Tart

For the non Thermomix version of this recipe check it out on my other blog The Gourmet Lens

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