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.
Ingredients
For the Posset
300ml double cream
75g caster sugar
1 lemon zested and juiced
For the shortbread
45g icing sugar
90g plain flour
30g cornflour
15g ground almonds
125g butter
Lemon zest
Golden caster sugar
Method
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.
