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Lemon and blueberry shortbread stack

Lemon and blueberry shortbread stack.
From Street Market Chefs, by Lisa Scrivens

Biscuits
200g sunflower margarine
100g caster sugar
1 tsp vanilla extract
250g plain flour
1 egg yolk
Raspberry soup
250g raspberries
1 lemon, juice only
25g honey
200ml sugar-free raspberry juice
1 tsp vanilla extract
4 fresh mint leaves
Filling
100ml crème fraiche
Zest of 1 lemon
To serve
A few raspberries, blueberries and cherries

Preheat the oven to 170˚c or gas mark 3.

Cream the margarine and sugar until fluffy.

Stir in the vanilla, egg yolk and flour, and mix well.

Roll out to 1cm thick and cut out small rounds with a biscuit cutter.

Bake on a greased tray for 10 to 12 minutes, or until lightly coloured and set.

Remove from the oven and leave to cool on wire rack.

Meanwhile, make the raspberry soup by placing the raspberries, lemon juice and honey in a food processor and blending until smooth.

Transfer the mixture into a pan, add the raspberry juice and simmer for 5–6 minutes until the liquid has reduced a little.

Stir in the vanilla extract and mint leaves and simmer for another 2 minutes.

Strain through a fine sieve. Press the mixture through with the back of a spoon.

Mix the crème fraiche with lemon zest and use to sandwich together 3 biscuits per person, adding a few blueberries to each sandwich.

Ladle the raspberry soup into small glasses. Set each glass of soup onto a plate and serve with a biscuit sandwich and a scattering of raspberries, blueberries and cherries, which have been drizzled with a teaspoon of raspberry soup.