Lemon Posset With Sugared Almond Shortbread Recipes
LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 843 calories, Fat 68 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON POSSET
This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.
Provided by MARLENE28
Categories World Cuisine Recipes European UK and Ireland English
Time 5h15m
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
Nutrition Facts : Calories 729.9 calories, Carbohydrate 61.2 g, Cholesterol 207.9 mg, Fat 56.3 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 35 g, Sodium 59.6 mg, Sugar 50.1 g
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