POSSET RECIPES

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LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD RECIPE | BBC ...



Lemon posset with sugared-almond shortbread recipe | BBC ... image

Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream

Provided by Sarah Cook

Categories     Dessert, Dinner

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
140g cold butter, diced
140g plain flour
85g golden caster sugar, plus extra for dusting
50g ground rice (or more flour if you can't find it)
85g flaked almond

Steps:

  • Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
  • To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
  • Cut the shortbread into shards and serve with the possets and little spoons.

Nutrition Facts : Calories 843 calories, FatContent 68 grams fat, SaturatedFatContent 39 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

LEMON POSSET - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Simple, quick, easy & tasty

Provided by herbelust

Total Time 5 minutes

Yield Serves 6

Steps:

  • 1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
  • 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

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