Lemon posset with sugared-almond shortbread

Lemon posset with sugared-almond shortbread

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(3 ratings)

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Cooking time

Prep: 35 mins Cook: 30 mins Plus 3 hrs chilling

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freeze shortbread only
Nutrition info

Nutrition per serving (posset and two shortbread)

kcalories
843
protein
5g
carbs
55g
fat
68g
saturates
39g
fibre
1g
sugar
43g
salt
0.3g

Ingredients

  • 600ml double cream
  • 200g golden caster sugar
  • zest 3 lemons, plus 75ml juice

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 almonds

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Method

  1. 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.
  2. 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.
  3. Cut the shortbread into shards and serve with the possets and little spoons.

Recipe from Good Food magazine, May 2013

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Comments

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kathryn4050's picture
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Very easy and quick recipe, I've made this a few times and each time it has been a winner - not tried the shortbread yet, have served with blueberries or raspberries - it's a foolproof recipe.

Queen of Cakes's picture
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Tastes GREAT!! I didn't make the shortbread to go with it but the posset was so easy to make and tasted delicious!

jimlil1's picture
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MADE IT EXACTLY AS IT SAID ON THE TIN CHILLED THE LEMON PART OVERNIGHT TASTED GREAT FIVE STARS

jimlil1's picture
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THIS IS A REALLY GOOD RECIPE THE FRESH LEMON TASTE GREAT AND THE SHORTBREAD WAS DELICIOUS EVEN MY DOG LOVED IT I AM GOING TO TRY IT WITH ORANGES NEXT THEN LIMES.

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