- 2 free-range egg whites
- 85g/3oz plain flour
- 100g/3½oz caster sugar
- 500ml/18fl oz double cream
- 125g/4½oz sugar
- 3 lemons, juice only
- 80g/3oz raspberries
- ¼ leaf gelatine, soaked in water
- 150g/5½oz unsalted butter, diced
- 250g/9oz plain flour
- small pinch salt
- 80g/3oz caster sugar
- 1 egg, plus 1 egg yolk
- 50ml/2fl oz milk
- 25g/1oz unsalted butter
- 50g/1¾oz short-grain rice
- 30g/1oz caster sugar
- 1 vanilla pod, seeds removed
- 75ml/2½fl oz double cream
- ½ leaf gelatine, soaked in a bowl of water
- 100g/3½oz raspberries
- 100g/3½oz sugar
- 1 lime, juice only
- 100g/3½oz rhubarb, chopped
- For the tuile biscuits, preheat the oven to 180C/350F/Gas 4.
- Mix all of the tuile biscuits ingredients to form a smooth paste
- Spread the paste onto a piece of baking parchment in small flat oval shapes – leave a space between each one. Bake in the oven for five minutes, or until golden-brown.
- Carefully remove each wafer from the baking tray while still warm and press against a rolling pin to shape. Don't force them if they're getting too crisp, simply return them to the oven for a few seconds and try again.
- For the lemon and raspberry posset, put the cream and sugar in a pan and bring to the boil, then reduce to a simmer.
- Add the lemon juice and raspberries and boil for a further 3-4 minutes. Squeeze any excess water from the gelatine and stir it into the mixture.
- Pour the mixture into four dishes and refrigerate until set.
- For the shortcake biscuits, combine the butter, flour and salt in a large bowl and rub together using your hands until the mixture resembles breadcrumbs. Add the sugar. Beat the whole egg with the egg yolk in a small bowl, mix it in and stir to form a dough.
- Roll into a ball, wrap with cling film and leave to rest in the fridge for 30 minutes. Remove the pastry from the fridge and roll out on a floured work surface.
- Using a round pastry cutter, cut into small biscuits. Place the biscuits on a baking tray lined with greaseproof paper and bake for 10 minutes, or until golden-brown.
- For the raspberry and vanilla condé, put the milk and butter in a heavy-based saucepan on a medium heat and add the rice, sugar and scraped vanilla pod.
- Once the rice is tender, remove the vanilla pod and stir in the double cream.
- Squeeze the gelatine leaf to remove any excess water and add the soaked gelatine leaf and raspberries to the rice.
- Divide the mixture between four individual ramekins and leave to cool and set.
- For the rhubarb and lime syrup, dissolve the sugar with 50ml/2fl oz water in a pan over a medium heat. Add the lime juice and rhubarb. When rhubarb is softened, strain the syrup.
- Serve each component on a plate and drizzle with syrup.