Zest and juice the lemons.
Place the cream and caster sugar in a saucepan and bring to the boil. Simmer for 2-3 minutes before stirring in the lemon juice and zest. Bring back to the boil and then remove from the heat, pass through a sieve and pour into serving glasses.
Transfer to the fridge and refrigerate until set.
Preheat the oven to 180'C.
Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
Place all of the ingredients in a mixing bowl and mix with your fingertips until you have a dough.
Kneading by hand until you have a firm ball of dough, roll into a cylinder using cling film. Refrigerate for 30 minutes before cutting into slices 5mm thick.
Bake in the oven for 10-12 minutes.
When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.
Pick the leaves from the mint and shred finely. Add the mint to the raspberries and mix together in a bowl with the caster sugar and a drizzle of white wine.
Serve the possets in the glass, topped with the raspberries and serve the shortbread biscuit on the side.
«Make sure you use unwaxed lemons for the possets. The lemon zest is added to the cream and brought to the boil.»