cooking Lemon Posset with All-Butter Shortbread
April 30, 2012
THIS. IS. EASY.
So easy, there is really not much to say, other than, well that. Lemon posset is a classic. Lemon is good for puddings; citrus but sweet.
It’s hard to go wrong with this recipe.
Also you can make it look swanky by serving in cute mismatching teacups, or black coffee cups.
It’s good with those thin almond wafer biscuits you can get in the posh ailsles of supermarkets, or if you want, you can make shortbread to go with, like I have…
You’ll need: Just 3 ingredients…wooohoooooo!
- 600ml double cream
- 150g caster sugar
- 2 large lemons (zest and juice only)
Put the cream and sugar in a pan and slowly bring to the boil.
Boil for 3 minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour in to your pots and chill in the fridge for few hours or overnight. Sprinkle with lemon zest.
For the shortbread;
- 300g plain flour
- 250g unsalted butter
- 150g cornflour
- 100g ground almonds
- 150g caster sugar or icing sugar (or a mix of both!)
Mix the butter and sugar together. Add the flour and almonds. It should form a dough, which you can bring together with your hands. Wrap on clingfilm and leave in the fridge for a few hours, about the same amount of time as it’ll take your posset’s to set.
When the pastry is chilled, roll out on a floured surface and cut in to rounds. Put on a baking sheet and leave in the fridge for another 20mins or so, this’ll help the shortbread cook evenly.
A no fuss end result…