Three simple ingredients is all it takes to make a zingy, refreshing lemon posset
Ingredients
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
Method
-
For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.
-
Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.
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For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.
-
Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.
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Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough.
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Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes.
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After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.
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Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset.