Lemon and Ginger Posset With Stem Ginger Shortbread Jump to Recipe·Print RecipeElmea 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.Caribbean Coconut PrawnsPomegranate Prawn CurryBlueberry Hazelnut TartFor the non Thermomix version of this recipe check it out on my other blog The Gourmet Lens Print Author: Fiona Prep Time: 10 minutes Total Time: 10 minutes Yield: 6 1xDescriptionLemon and Ginger Posset with Ginger Shortbread made with fresh ginger, lemons and honey. Light and refreshing and quick to make it is a perfect dessert for any occasion. Scale 1x2x3x Ingredients3 lemons160g honey500g cream5g fresh ginger, peeled For the shortbread10–20g crystallised stem ginger (depending on how ginger you like it)300g flour110g caster sugar200g butter InstructionsThinly peel lemons and place the rind in the TM bowl. Grind 5 seconds, speed 10. Scrape down with the spatula and grind 5 seconds, speed 10. Place in a bowl until required.Squeeze the lemons and make sure you have 100ml of juice. Place the honey, ginger and lemon juice in the TM bowl and heat to make a syrup 5 minutes, 90˚C, speed 4. Set aside to cool.Place the cream in the TM bowl and heat 3 minutes, 70˚C, speed 2.Add the syrup and 1 tablespoon of lemon zest to the cream and mix 8 seconds, speed 3.Pour into glasses using a sieve. Cool and place in the fridge until set. Top with whipped cream, lemon zest and a ginger shortbread on the side.Preheat the oven to 170˚C.To make the ginger shortbread, chop the ginger 5 seconds, speed 4. Reserve in a bowl.Cream the butter and sugar in the TM bowl 10 seconds, speed 4. Scrape down with a spatula and repeat. Add the flour with the crystallised stem ginger and mix 10 seconds, speed 3 until it comes together. It will have a crumbly appearance. Chill for 15 minutes.Roll out into desired shapes and bake for 15 minutes. Cool and serve with the lemon posset. Notes Make sure not to use too much white pith from the lemon rind as this can make it slightly bitter.You can substitute half the lemons with limes or oranges.Category: DessertMethod: ThermomixCuisine: French Keywords: Lemon and Ginger Posset With Ginger Shortbread No related posts. Previous Post: « Pink Pitaya Coconut Bliss BallsNext Post: Guinness Chocolate Mousse With Baileys Cream »Reader InteractionsLeave a Reply Cancel replyYour email address will not be published. Required fields are marked * Rate this recipe ★☆ ★☆ ★☆ ★☆ ★☆ CommentName * Email * Website Save my name, email, and website in this browser for the next time I comment.