The final course of our valentines meal was a lemon posset with heart shaped shortbread biscuits (forgive the cheese).
The Posset is pretty much as old school as it gets with roots in 12th century England where it was drunk for it’s medicinal properties. I’m not sure this recipe could ever be described as good for you, cream and sugar tend to be frowned upon these days, but it is delicious, and very easy to make.
For the Posset
300ml double cream
75g caster sugar
1 lemon zested and juiced
For the shortbread
45g icing sugar
90g plain flour
15g ground almonds
Golden caster sugar
First up, put the cream and sugar in a pan and bring to the boil. Simmer for 3 minutes, making sure it doesn’t boil over, and then take off the heat. Allow to cool to room temperature, add the lemon juice and then whisk. Divide the mixture by pouring into two glasses and then put in the fridge to set.
Now make the shortbread biscuits. Sift the flour, cornflour and icing sugar into a food processor and then add the ground almonds. Cut the butter into cubes, add to the processor bowl, and then pulse until the butter has been blitzed, leaving you with a breadcrumb like mixture.
Tip the mixture out onto lightly floured surface, and bring it all together to form a smooth dough. Wrap in clingfilm, put in the fridge and set your oven to 180 degrees C.
When the oven is up to temperature, remove the dough, and using a lightly floured rolling pin, roll it out to around half a centimetre thick. Using a pastry cutter, cut out the dough and place on grease proof paper on a flat baking tray. Grate a little lemon zest and sprinkle each biscuit with a little golden caster sugar before popping in the oven for around 10 minutes.
The biscuits are ready when they are a pale yellow in colour and golden brown around the edges. Remove from the baking tray and cool on a rack. The biscuits will be soft and brittle, so be careful.
Remove the posset from the fridge to warm it up a little, and then serve with a couple of the cooled shortbread biscuits.A class act.