The Sunday Brunch Cookbook
These little lemon pots are a sweet and sharp way to end a meal.They are deceptively rich, so you do only need a shot glass full of posset. Serve with the biscuits. Or not. Or just eat the biscuits on their own.
© 2020 Simon Rimmer / Ebury Press · Reproduced with permission. · Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20). Photography by Dan Jones.
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You Will Need
Put the cream and lemon zest strips in a pan and bring gently to a simmer, NOT a boil.
Remove the zest strips, add the sugar and bring to the boil, stirring to fully dissolve the sugar. Cook for 2 minutes, then take off the heat and stir in the lemon juice.
Put 3 or 4 blackberries into each of 6–8 glasses, pour over the posset and transfer to the fridge to chill and set.
For the biscuits, cream the butter, sugar and grated lemon zest together in a bowl.
Add the flour, cornflour, polenta and ginger, and mix gently to combine. Roll the dough into a log, about 40–50mm in diameter, wrap in clingfilm and chill for 1 hour.
Preheat the oven to 140°C fan/160°C/Gas 3.
Cut the chilled dough into rounds, about 1.5cm thick, and dip each in the extra sugar, to coat both sides.
Transfer to a lined baking sheet and bake for about 12 minutes, until just turning golden. Remove and leave to set on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.
Serve the possets with the biscuits.