Easy lemon posset
- Sarah Cook
Save recipe
Serves 6
Easy
Prep: 35 mins
Cook: 30 mins
Plus 3 hrs chilling
A star rating of 4.9 out of 5.101 ratingsRate
loading...
Making your own, individual citrus set puddings is even more impressive when served with homemade sugared-almond shortbread for scooping out the cream
Freezable (Freeze shortbread only)
Egg-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spinach & ricotta lasagne
A star rating of 4 out of 5.23 ratings
Rhubarb & custard cocktail
A star rating of 4.3 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 almond
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving (posset and two shortbread)
-
kcal843
-
fat68g
-
saturates39g
-
carbs55g
-
sugars43g
-
fibre1g
-
protein5g
-
salt0.3g
low
Ad
Method
-
step 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.
-
step 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.
-
step 3
Cut the shortbread into shards and serve with the possets and little spoons.
Recipe from Good Food magazine, May 2013
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.9 out of 5.101 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...