LEMON POSSET WITH FENNEL BISCOTTI RECIPE - TOM KERRIDGE
A real favourite of mine and the Hand and Flowers – this lemon posset recipe is easy to prepare and sets really quickly.
Ingredients
- 450ml double cream
- 130g caster sugar
- freshly squeezed juice of 2 lemons
- 450g plain white flour
- 2 teaspoons baking powder
- 340g caster sugar
- 190g butter, softened
- 4 eggs
- 100g blanched almonds, toasted and chopped
- 1 tablespoon fennel seeds
- icing sugar for dusting
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