Lemon Possets with Sugared Almond Shortbread
Preparation Time: 35 mins
Cooking Time: 30 mins
Chilling Time: Min 3 hrs - 24 hrs
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
600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
Defrost some frozen berries or
Use a selection of fresh berries
Sugar / Maple Syrup / Agave Nectar
For the Shortbread
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
And this is what you do.....
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.
Just before serving, you can spoon some poached mixed berries on top of the possets. 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.