Lemon posset with sugared-almond shortbread

Name: Lemon posset with sugared-almond shortbread
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 600 milliliters double cream; 200 grams golden caster sugar; 3 zest lemons, plus 75ml juice; 140 grams cold butter, diced; 140 grams plain flour; 85 grams golden caster sugar, plus extra for dusting; 50 grams ground rice (or more flour if you cant find it); 85 grams flaked almond

The recipe Lemon posset with sugared-almond shortbread can be made in roughly 1 hour and 5 minutes. This recipe serves 6. This side dish has 891 calories, 8g of protein, and 63g of fat per serving. It is a good option if you're following a lacto ovo vegetarian diet. If you have double cream, ground rice, flour, and a few other ingredients on hand, you can make it. Lemon Posset, Lime And Lemon Posset, and Lime and Lemon Posset are very similar to this recipe.

Instructions

Make the posset first.

Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

Ingredients you will need

Lemon Zest

Cream

Juice

Sugar

Equipment you will use

Sauce Pan

Bowl

To make the shortbread, heat oven to 160C/140C fan/gas

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven

Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.

Ingredients you will need

Almonds