i recently made these lemon possets as part of a little three course dinner; following white wine mussels and pan fried duck with parmentier potatoes and grilled asparagus. more on these recipes in a later post :)
i originally meant to make lemon posset with lemon shortbread for dipping in the usual way. however, in trying to make a tiny batch of just 2-4 biscuits, my usual shortbread recipe turned to more lemony biscuit crumbs. and so a sort of lemon crumble was born!
♥ 200ml double cream
♥ 100g caster sugar
♥ 50g plain flour
♥ 25g butter
♥ one lemon
begin by slowly bringing the double cream, 80g of the caster sugar to the boil in a saucepan. boil for three minutes and then allow to cool. stir in half the lemon zest and half the lemon juice. pour into ramekins or glasses and allow to cool in the fridge for at least 2-3 hours.
make the biscuit by combining the tiny amounts of 50g flour, 25g butter, 20g caster sugar and the last half of lemon juice. spoon onto a baking tray and bake at 200 degrees for 12-15 minutes. when cooled - pulse in the blender a couple of times until it resembles large crumbs. scatter the biscuit over the possets and garnish with a tad more lemon zest.
what do you think? i was actually really pleased with how it turned out after the biscuit drama. have you ever accidentally made something from a recipe going off course?