Lemon Posset with raspberries and puff pastry biscuits

Wed, 9 February 2022

Lemon Posset with raspberries and puff pastry biscuits.

INGREDIENTS:

For the posset:
- 600 ml double cream
- 200g caster sugar & extra for dusting
- Zest 3 lemons, plus 75 ml juice
- Raspberries, to serve

For the biscuits:
- Puff pastry
- Caster sugar

METHOD:

For the lemon posset:
- Put the cream in a medium saucepan with the sugar and gently heat
- Bring up to a gentle simmer and allow to boil for 1 minute
- Remove from the heat and add the zest and juice of the lemons
- Divide between 6 serving pots
- Carefully cover when cooled and allow to chill for 3 hours or overnight
- Serve with fresh raspberries and puff pastry on the side

For the biscuits:
- Lay the puff pastry on a chopping board Use a small knife or a cutter to cut heart shapes
- Pre heat the oven to 180° C
- Lay the hearts on a lined baking tray and sprinkle with the sugar
- Roll with a rolling pin to ensure the sugar sticks Prick the pastry with a fork, & bake at 180° C for 12 minutes
- After 12 minutes remove from the oven and place another piece of parchment paper over the pastry
- Place a tray on top to press the pastry down and put it back in the oven
- Bake again for 12-14 until crisp & golden Take from oven & allow to cool