Recipe courtesy of Tom Kerridge
Episode: Sunday Lunches
Print
Lemon Posset with Fennel Biscotti
Total:
3 hr 30 min
(includes cooling and setting times)
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 30 min
(includes cooling and setting times)
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Posset:
  • 1 1/2 cups double cream (see Cook's Note)
  • 4 1/2 ounces granulated sugar 
  • 2 lemons, juice only 
Biscotti:
  • 8 ounces all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder 
  • Pinch salt
  • 3 1/4 ounces butter 
  • 2 1/4 ounces granulated sugar 
  • 2 free-range eggs 
  • 1 3/4 ounces chopped toasted almonds 
  • 1 1/2 teaspoons fennel seeds 
  • Confectioner's sugar, for dusting 

Directions

For the posset: Bring the cream and granulated sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1 to 2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for 5 minutes.

Skim off any air bubbles from the surface and pour into 6 serving glasses. Transfer to the fridge until set, at least 2 hours.

For the biscotti: Preheat the oven to 325 degrees F and line a baking sheet with baking parchment.

Sift the flour, baking powder and salt together in a medium bowl. In a separate bowl, beat the butter and granulated sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of the flour mixture each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.

Lightly dust a work surface with flour and shape the dough into 2 fat sausage shapes. Place on the prepared baking sheet and slightly flatten the dough. Bake until pale golden-brown, 20 to 25 minutes. Remove from the oven and leave to cool for 10 minutes.

After 10 minutes, slice each loaf into 3/4-inch-thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven until the biscuits are dried out, 5 minutes. Remove from the oven and immediately dust with confectioners' sugar. Leave to cool completely before serving with the lemon posset.

Cook's Note

Double cream, which is similar to heavy cream and has a butterfat content of 48 percent, can be found in specialty stores.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon-Basil Orzotto

Recipe courtesy of Kelsey Nixon

Steamed Lemon Pudding with Treacle Sauce

Recipe courtesy of Cooking Channel

Meyer Lemon Cardamom Crinkle Cookies

Recipe courtesy of Joanne Maurer Ozug

Creamy Lemon Posset

Recipe courtesy of Sarah Sharratt

Liam Tomlin's Lemon Posset

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon Curd

Recipe courtesy of Julia Baker

Lemon Rice

Recipe courtesy of Tiffani Thiessen

Preserved Lemons

Recipe courtesy of Haylie Duff

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Extreme Cake Makers

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c
12am | 11c
1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here