As regular readers will know, I hate waste and the following dessert is a great way to use up any lemons and cream that you might find lurking in your fridge.
It’s also one of my signature desserts that I often serve at lunch or supper parties as it’s so quick and easy and is the perfect, cleansing finish to a meal.
It can be served with shop bought biscuits such as ginger snaps or alternatively accompany it with my very easy hazelnut shortbread.
- 300ml double cream
- 75g caster sugar
- 2 lemons, juiced and zested
- For the shortbread
- 140g cold butter, diced
- 190 g plain flour
- 85g golden caster sugar, with extra for dusting
- 85g toasted chopped hazelnuts
- Make the posset first. The quantities given make six small shot glass size desserts. If you want bigger portions, double up the mixture (and add the lemon juice, tasting as you go.) I work on the ratio of 1:4, sugar to cream.
- Zest the lemons and then juice them.
- Put the double cream in a saucepan with the sugar. Bring to the boil and simmer for 3 mins, stirring occasionally to ensure all the sugar is dissolved. Take off the heat.
- Now add the lemon and zest and stir. It will start to thicken.
- Divide between 6 small ramekins. I like to use 6 shot glasses or liqueur glasses. Cool to room temperature and then cover and chill in the fridge for at least 3 hours or until required. These can be made the day before.
- To make the hazelnut shortbread.
- Heat oven to 160C. Whiz the butter and flour together in a food processor, until no lumps of butter remain.
- Add the sugar and hazelnuts and process again.
- Line the base of 22cm square tin with baking parchment. Tip in the mixture and press it down as firmly, making it as flat as possible. The back of a small palette knife is good for this job.
- Dredge with more sugar.
- Bake in the oven for 25-35 minutes, until the edges turn golden.
- When done, take out of the oven and cut into even triangles, whist still warm. Cool in the tin.
- When cool, take out of the tin and serve with the possets.