Lemon Posset with Shortbread from The Vegetarian Kitchen by Prue Leith and Peta Leith
In my days at The Ivy, the mere mention of lemon posset used to fill me with dread. We would invariably be making an enormous batch of it, which required a stock pot full of cream to be boiling rap...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Stockpot
- Stove
- Oven
- Mixing bowl
- Baking sheet
Ingredients
- 1 lime
- 2 lemons
- 80 g caster sugar
- 450 ml double cream
- 25 g caster sugar
- 50 g unsalted butter, at room temperature
- 10 g semolina
- 65 g plain flour plus extra for dusting
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