Lemon & pomegranate posset, shortbread biscuits - Lincolnshire Life
METHOD To make the posset pour the double cream into a heavy based saucepan, add the sugar and bring to the boil, then simmer for approximately 10 minutes and r
Ingredients
- 1 pint of double cream
- 150g caster sugar
- 1 large lemon (zest & juice)
- 1 pomegranate (seeds & juice)
- Fresh mint to garnish
- 125g salted butter
- 50g caster sugar (plus a little extra for garnish)
- 180g plain flour
- 1 vanilla pod (deseeded)
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