Lemon posset with almond snaps recipe
This lemon posset recipe is ridiculously easy to make – and during the setting time the crunchy almond biscuits come together quickly too. Just try to avoid nib
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Cooking tools:
- Kitchen scale
- Microplane
- Ramekin
- Saucepan
- Whisk
- Spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
Ingredients
- 600ml double cream
- 150g golden caster sugar
- zest and juice of 2 lemons, plus extra zest to serve (optional)
- 60g demerara sugar
- 45g salted butter
- 90g flaked almonds
- 2 tbsp plain flour
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