Lemon Posset Recipe, Ginger Snaps & Prunes
This lemon posset features prunes soaked in an Earl Grey infusion. Josh Eggleton's recipe pairs the posset with ginger snap biscuits for a tasty lemon dessert.
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 www.greatbritishchefs.com.
Cooking tools:
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Saucepan
- Kettle
- Fine-mesh sieve
- Grater
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Ramekin
- Refrigerator
- Plate
Ingredients
- 10 lemons, juiced and zested
- 1.14l double cream
- 300g of caster sugar
- 1 1/2 tsp ground ginger
- 350g of plain flour
- 100g of butter
- 1 tsp bicarbonate of soda
- 175g of soft brown sugar
- 1 egg
- 4 tbsp of golden syrup
- 500g of pitted prunes
- 3 Earl Grey tea bags
- 120ml of brandy
- 1 orange, juiced and zest peeled into long strips
- 100g of sugar
- 1 vanilla pod
- 1/2 cinnamon stick
- 1/2 lemon, zest peeled into long strips
- 650ml of water
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