Lemon & Blackberry Posset With Lemon & Ginger Biscuits

The Sunday Brunch Cookbook

Posted by Ebury Publishing

About

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.

SERVES: 6–8

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You Will Need (13 things)

  • For the posset

  • 750 ml Double Cream
  • Pared zest (in strips) of 1 lemon and juice of 4 Lemons
  • 225 g Caster Sugar
  • 200 g Blackberries

  • For the biscuits (makes about 16)

  • 125 g Butter
  • 50 g Caster Sugar , plus an extra 1–2 tablespoons for rolling out the dough
  • Grated zest of 1 Lemon
  • 100 g Plain Flour
  • 30 g Cornflour
  • 50 g Polenta
  • 1 tsp Ground Ginger

Steps (9 steps, 45 minutes)

  1. 1

    Put the cream and lemon zest strips in a pan and bring gently to a simmer, NOT a boil.

  2. 2

    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.

  3. 3

    Put 3 or 4 blackberries into each of 6–8 glasses, pour over the posset and transfer to the fridge to chill and set.

  4. 4

    For the biscuits, cream the butter, sugar and grated lemon zest together in a bowl.

  5. 5

    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.

  6. 6

    Preheat the oven to 140°C fan/160°C/Gas 3.

  7. 7

    Cut the chilled dough into rounds, about 1.5cm thick, and dip each in the extra sugar, to coat both sides.

  8. 8

    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.

  9. 9

    Serve the possets with the biscuits.