Lemon posset with blueberry coulis and almond + pistachio biscotti.
A recipe on Tracey O’Brien’s Blog caught my eye some time ago. It was a traditional English dessert – lemon posset. I was interested in the setting reaction between the lemon and cream – no need for gelatine. My recipe is similar, but I have added less sugar due to my tastes and the addition of the coulis – this, along with the coulis has probably meant it is slightly less traditional.
The first time I made the lemon posset, I decided to turn them out. It worked in terms of eating, but the photographs did not look great. I have recently made again and kept inside the green tea cups that I used to house the posset.
Serves 4-6 (green tea cup size)
Rind of 2 lemons
75 ml lemon juice (about 2 lemons)
300 ml thickened cream
50 g caster sugar
Zest your lemons. Set aside the zest. Juice lemons until you have 75 ml of juice.
Pour the cream and sugar into a saucepan. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it has boiled, let the cream bubble for a further 3 minutes, stirring all the time.
Remove the pan from the heat and add the lemon zest and juice, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it’s not tart enough. The posset should be sweet, tangy and creamy.
Leave to cool for around 10 minutes, then pour into individual glasses. Cover with cling wrap and chill in the fridge for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits.
The biscotti recipe was taken from Mediterranean by Jacqueline Clark and Joanna Farrow.
4 tbs softened butter
1/2 cup caster sugar
1 1.2 cups of self raising flour
1/4 tsp salt
2 tsps baking powder
Finely grated zest of 1 lemon
1/2 cup of polenta
1 egg, lightly beaten
2 tsps brandy or orange flavoured liquor (I used some of our cumquat brandy – https://crichtonscoop.wordpress.com/2016/12/04/sly-gin-cumquat-gin/)
1/2 cup unblanched almonds
1/2 cup pistachios
Preheat oven to 180 degrees Celsius.
Lightly grease a baking tray.
Cream the butter and sugar together in a bowl.
Sift all of the flour, salt and baking powder into the bowl. Add zest, polenta, egg and liquor an combine to make a soft dough.
Stir in the nuts until evenly combined. Halve the mixture. Shape each half into a flat sausage about 5 cm high and 20 cm long. Bake for about 30 minutes, until risen and just firm. Remove from the oven.
When cool, cut each sausage into 12 thin slices. Return to the baking tray and cook for another 10 minutes, until crisp.
Transfer to a wire rack to cool completely. Store in an airtight jar for a week.
125 grams blueberries
1/4 cup of sugar
Juice of 1/2 a lemon
Add all ingredients to a saucepan. Bring to the boil, making sure it doesn’t stick.
Stir on med-high heat until desired consistency is reached. I kept the blueberries fairly whole.
Serve a small amount of coulis on top of the posset. Place a biscuit on the side.