Lemon posset with fennel biscotti

Three simple ingredients is all it takes to make a zingy, refreshing lemon posset

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food


For the posset

  • 425ml/¾ pint double cream
  • 125g/4½oz sugar
  • 2 lemons, juice only

For the biscotti

  • 95g/3¼oz butter
  • 60g/2¼oz sugar
  • 2 free-range eggs
  • 225g/8oz plain flour, plus extra for dusting
  • 1 tsp baking powder
  • pinch salt
  • 50g/1¾oz chopped toasted almonds
  • ½ tbsp fennel seeds
  • icing sugar, for dusting

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