Lemon Posset & Shortcake

Recipes

11 Apr

This delightful recipe is a nod to our late Queen Elizabeth II, who was partial, we understand, to a sweet dessert to finish a meal with Lemon Posset a frequent fixture on the palace menu. In this recipe, we have added some primroses - a celebration of both wildflowers and the new season.

Ingredients

For the Posset

400ml double cream

110g caster sugar

1 ½ lemons

for 70ml lemon juice

For the shortcake

200g butter

125g caster sugar

(with a little extra to the for dusting)

125g plain flour

200g blanched almonds

Zest of 1 lemon

Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4

Method

To make the posset, begin by squeezing 1 and half lemons and put the juice to one sided. Place the cream and sugar into a pot, stir well and bring to the boil. Remove the pan from the heat and stir through the lemon juice. Divide the mixture into 4 ramekins and place them into the fridge for about an hour and let them set.
Grind the almonds in a food processor until reasonably fine – around 1 ½ minutes. Don’t worry about a few chunky bits… they add to the texture. Beat the butter and sugar together in an electric mixer until pale and creamy. Add the almonds, lemon zest and flour into the butter and sugar and slowly mix together to a uniform consistency. Place a piece of greaseproof paper underneath and over the top of the mixture and, using your hands, roll the mixture into a round “sausage” (or two), about 4cm in diameter. Wrap in the paper around and allow to chill in the fridge for about an hour.
Once your shortcake dough is chilled, slice the roll into 1cm slices and arrange them on a baking tray lined with greaseproof paper. Place the tray in the oven and allow the biscuits to cook for 8 minutes, or until they each have a lovely golden ring on the outer edge of each shortcake. Remove from the oven and scatter with a little caster sugar, then leave them to cool.
When you are ready to serve, remove the possets from the fridge, gently place a shortcake or two on top or to the side, and finish with fresh primroses, or an edible flower of your choice.

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