Lemon Posset With Berries Recipes

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

Steps:

• 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.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. 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.
• Cut the shortbread into shards and serve with the possets and little spoons.

Steps:

• Combine cream, sugar, and zest in medium sized heavy saucepan and bring to a boil. Continue to boil for 10-12 minutes, stirring frequently making sure a sugar has dissolved. If mixture begins to boil over, remove momentarily from heat.
• Remove from heat, add lemon juice and allow to cool, a skin will form on top. Strain mixture through a fine mesh sieve, discarding zest. Carefully pour evenly into 8 small espresso sized cups.
• Place cups on a small baking sheet and refrigerate uncovered for 2-3 hours. Plastic wrap may be used to cover after 3 hours. Garnish with berries before serving.