Lemon lush
1/2 pint double cream
2 tbsp sugar
1 lemon, zest and juice
50g frozen raspberries
Shortbread biscuit (makes 6 to 8)
150g plain flour
3 level tbsp rice flour
50g caster sugar
100g butter
Loveable lemon method
1. Place raspberries in bottom of cocktail wine glass.
2. Boil cream, lemon juice, zest and sugar in a pan stirring all the time.
3. When boiling, keep stirring and boil for 3 minutes. Cool for 2 minutes, keep stirring.
4. Divide between cocktail glasses.
5. Set in fridge for 12 hours.
6. Garnish with sprig of mint.
Shortbread biscuit method
1. Sift the flours into a bowl and add the sugar.
2. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients.
3. Knead well and pack into a floured shortbread mould or a 7-inch sandwich tin. If using a mould turn out on to the baking sheet and prick well.
4. Bake in the oven at 170C (325F) / gas mark 3 for about 45 minutes, until firm and golden. If using a sandwich tin, cool slightly before turning out. When cool, dredge with sugar.
5. Cut into wedges.
Chef's tips
The rice flour is a traditional ingredient of shortbread, but it can be omitted, in which case use 175g of plain flour.
