Susie Drage
Music, Art & Cookery
The Cookery Book
Lemon Posset with Almond Shortbread and Fruit Compôte


Lemon Possets with Sugared Almond Shortbread and Fruit Compôte
Preparation Time: 35 mins
Cooking Time: 30 mins
Chilling Time: Min 3 hrs - 24 hrs
Serves 6
Here is a GUEST RECIPE from BBC Good Food, please see link below. This is the perfect pudding for a supper party with a fresh and tangy taste
Ingredients
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600ml double cream
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200g golden caster sugar
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zest 3 lemons, plus 75ml juice
Topping
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Defrost some frozen berries or
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Use a selection of fresh berries
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Sugar / Maple Syrup / Agave Nectar
For the Shortbread
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140g cold butter, diced
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140g plain flour
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85g golden caster sugar, plus extra for dusting
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50g ground rice (or more flour if you can't find it)
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85g flaked almond
Method
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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.
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Turn off the heat and stir in the lemon zest and juice.
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Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
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To make the shortbread, heat oven to 160C/140C fan/gas 3.
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Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips).
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Tip into a bowl and stir in the sugar, ground rice and almonds.
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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.
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Cut the shortbread into shards and serve with the possets and little spoons.
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The berries can be poached for about five minutes in a pan with your choice of sweetening and this can be done in advance and refrigerated. It makes the perfect contrast with the sharpness of the fruit with the intense tangy sweetness of the possets.
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Just before serving, you can spoon some poached mixed berries on top of the possets.