Irish Yogurts Clonakilty Summer Shortbread
Ingredients
- 50 g caster sugar plus extra to sprinkle
- 200 g plain flour
- 100 g butter softened
- 1 tsp. lemon thyme – optional
- 1 tsp irish salt flakes
- 2 pots Irish Yogurts Clonakilty Gourmet Lemon Sicilian Yogurts
- 250 ml cream whipped
- 400 g raspberries
- 100 g mini meringues kisses
Method
- Preheat the oven to 160ËšC. Line a 20cm tart tin with parchment paper.
- In a bowl, combine the butter and sugar, and flour with some lemon thyme.
- Gently push the dough in the tart base tin evenly.
- Sprinkle with caster sugar, salt flakes and extra lemon thyme if desired. and chill in the fridge for 10 minutes if desired.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Remove from the oven and set aside to cool on a wire rack.
- Once cooled, prepare the mousse, in. a bowl, combine the Irish Yogurts Clonakilty Sicilian Lemon Yogurts with the cream until smooth. Taste to check the flavour and add extra lemon yogurt if desired.
- Spoon the mixture over the shortbread.
- Scatter the fresh raspberries and sprinkle with the mini meringues and extra lemon thyme if desired.
