Lemon posset with fennel shortbread thins

Lemon posset with fennel shortbread thins

By
From
New Feast
Serves
4
Photographer
Alan Benson

Pure, unadulterated, silky-smooth lemony-ness. The delightfully named posset is an old-fashioned English dish, thought to date back to medieval times, when it was served before bedtime as a warming digestif. Early recipes were little more than milk, curdled with ale, fortified wine or citrus juice. The posset has had something of a resurgence in popularity of late and, although the modern version is undeniably richer, using cream, sugar and lemon juice, it makes a wonderfully refreshing end to a meal. Pretty it up with some candied citrus peel and almond flakes if you like, but really, it needs little more than a delicate biscuit – such as the Fennel Shortbread Thins – for dunking and scooping.

Ingredients

Quantity Ingredient
120ml lemon juice
2 lemons, zested
125g caster sugar
450ml pure cream
1/2 teaspoon ground ginger, (optional)
Candied citrus peel, to serve, or a dab of orange flower or rose petal jam (optional)
Fennel shortbread thins, to serve

Method

  1. Combine the lemon zest and juice and the sugar in a small saucepan and heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
  2. Pour the cream into a different saucepan and add the ground ginger, if using. Heat gently until it comes to the boil. Pour in the hot lemon syrup and return to a simmer, whisking all the time. Simmer for 20 seconds then remove from the heat. Cool slightly then strain through a sieve into a jug. Pour into pretty glasses and chill overnight, or until set.
  3. Top each lemon posset with a small twist of candied peel, if you like, and serve with shortbread biscuits.
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