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1
Preheat the oven to 180C (350F/Gas 4).
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2
For the posset, put the cream and sugar into a saucepan and bring to the boil.
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3
Simmer for 6 minutes, then remove from the heat.
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4
Whisk in the lemon juice, then leave to cool.
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5
Divide the mixture between 4 serving glasses, then chill in the fridge for at least 2 hours until set.
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6
Meanwhile make the shortbread.
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7
Using an electric hand whisk, cream the butter and sugar together until pale and fluffy, then stir in the vanilla extract.
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8
Sift the flour and salt into the mixture and stir until combined.
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9
Wrap the dough in cling film, then chill in the fridge for 1 hour.
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10
Remove the dough from the fridge, unwrap, and place on a lightly floured surface.
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11
Roll out to a thickness of 5mm (1/4 in), then cut out with a heart-shaped cookie cutter.
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12
Transfer to a non-stick baking tray, then chill in the fridge for 30 minutes.
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13
Bake the shortbread for 8-10 minutes until lightly golden, then transfer to a wire rack to cool.
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14
Put the chocolate into a heatproof bowl and set it over a pan of gently simmering water.
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15
Stir until the chocolate has melted, then remove from the heat.
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16
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.
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17
Leave to set.
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18
When ready to serve, top the possets with the mixed fruits and serve with the shortbread biscuits.
