Lemon posset with sugared-almond shortbread

Lemon posset with sugared-almond shortbread

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(25 ratings)

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

Easy

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

  • Freeze shortbread only

Nutrition: per serving (posset and two shortbread)

  • kcal843
  • fat68g
  • saturates39g
  • carbs55g
  • sugars43g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the shortbread

  • 140g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g plain flour
  • 85g golden caster sugar, plus extra for dusting
  • 50g ground rice (or more flour if you can't find it)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 85g flaked almond

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.

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Comments, questions and tips

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MegsJ
29th Aug, 2013
5.05
Tastes GREAT!! I didn't make the shortbread to go with it but the posset was so easy to make and tasted delicious!
jimlil1
21st May, 2013
5.05
MADE IT EXACTLY AS IT SAID ON THE TIN CHILLED THE LEMON PART OVERNIGHT TASTED GREAT FIVE STARS
jimlil1
21st May, 2013
5.05
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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