From Linda Lusardi, actress and 2011 celebrity semi-finalist. Preparation time: 15 minutes. Cooking time: 25 minutes, plus cooling. Serves four.
YOU WILL NEED
For the posset 750ml/1¼ pints double cream
200g/7oz caster sugar
Juice of 3 lemons For the shortbread 200g/7oz unsalted butter, softened
60g/2oz icing sugar
1 tsp vanilla extract
200g/7oz plain flour
½ tsp salt
150g/5½oz dak chocolate, broken into small pieces To finish 250g/9oz fresh fruit: strawberries, raspberries and blackberries
Pre-heat the oven to 180°C/350°F/Gas Mark 4. For the posset, put the cream and sugar into a saucepan and bring to the boil.
Simmer for six minutes, then remove from the heat. Whisk in the lemon juice, then leave to cool. Divide the mixture between four serving glasses, then chill in the fridge for at least two hours until set.
Meanwhile, make the shortbread. Using an electric hand whisk, cream the butter and sugar together until pale and fluffy, then stir in the vanilla extract. Sift the flour and salt into the mixture and stir until combined.
Wrap the dough in clingfilm, then chill in the fridge for one hour.
Remove the dough from the fridge, unwrap and place on a lightly floured surface. Roll out to a thickness of 5mm/¼in, then cut out with a heart-shaped cookie cutter.
Transfer to a non-stick baking tray, then chill in the fridge for 30 minutes.
Bake the shortbread for eight to 10 minutes until lightly golden, then transfer to a wire rack to cool. Put the chocolate into a heatproof bowl and set it over a pan of gently simmering water. Stir until the chocolate has melted, then remove from the heat.
Put the chocolate in a paper piping bag with the point snipped off, or use a teaspoon, and drizzle the chocolate over the shortbread biscuits in a zigzag pattern. Leave to set.
When ready to serve, top the possets with the mixed fruits and serve with the shortbread biscuits.