Lemon posset with figs, strawberries and Gran’s shortbreads

Lemon posset with figs, strawberries and Gran’s shortbreads

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

Traditionally, a posset was a hot drink made from curdled milk with wine or ale added to it, and sometimes spiced with nutmeg and cloves. It was often used as a cold or flu remedy. Nowadays, it’s more similar to a syllabub. It’s amazing how only a few simple ingredients can produce a dessert as intense as this – sharp to the taste and so easy to make.

Ingredients

Quantity Ingredient

For the posset

Quantity Ingredient
600ml double cream
150g caster sugar
2 large lemons, zested and juiced
8 strawberries
2 figs, cut into wedges
a handful tiny mint sprigs, to garnish

For the shortbread

Quantity Ingredient
175g plain flour
90g icing sugar
60g ground almonds
25g cornflour
250g unsalted butter, cut into cubes
200g strawberry jam

Method

  1. First make the posset. Bring the cream and sugar to the boil in a saucepan, then remove from the heat and whisk in the lemon zest and juice. Whisk well, then pour into serving bowls and place in the fridge to set for 1 hour.
  2. Preheat the oven to 180°C.
  3. To make the shortbread, mix the plain flour, icing sugar, ground almonds and cornflour together in a bowl. Rub the butter into the flour until it forms a breadcrumb-like texture, then pull together very lightly to form a soft dough.
  4. Divide the dough into small balls and press into a 24-hole silicone bun tin or fairy cake tin. Bake for 10–12 minutes until they are a light golden colour. If you have dough left over, make a second batch. The shortbread mix makes more than you need for this recipe, but keeps well in an airtight tin.
  5. While the shortbreads are baking, put the jam into a saucepan with 50ml of water and bring to the boil. Simmer for a few minutes until it has a thick syrup texture.
  6. Remove the shortbreads from the oven and carefully make a small dent in the centre of each one with your finger, to create a hollow to put the strawberry jam. Spoon the warm jam into the dent and set aside to cool on a wire rack, still in the tin.
  7. Take the posset out of the fridge and decorate with the strawberries, figs and mint sprigs. Serve with the shortbread.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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