James Martin Lemon Posset And Shortbread Recipes

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LEMON POSSET WITH LEMON SHORTBREAD



Lemon posset with lemon shortbread image

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice. Add crunch with cute lemon thumbprint biscuits on the side.

Provided by James Martin

Categories     Desserts

Yield Serves 6

Number Of Ingredients 11

600ml/21fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
90g/3½oz icing sugar
185g/6½oz plain flour
60g/2½oz cornflour
30g/1oz ground almonds
250g/9oz butter, cut into cubes, plus extra for greasing
2 drops almond essence
75g/3oz lemon curd
icing sugar, for dusting

Steps:

  • For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
  • Add the lemon juice and zest and whisk well.
  • Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
  • Preheat the oven to 180C/355F/Gas 4.
  • For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
  • Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.
  • Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.
  • Grease a muffin tray with butter.
  • Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.
  • Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.
  • Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.
  • Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)
  • When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.
  • To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

LEMON POSSET



Lemon Posset image

Simple, quick, easy & tasty

Provided by herbelust

Time 5m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • 1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
  • 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD



Lemon posset with sugared-almond shortbread image

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

600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
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

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

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