Lemon Posset with Shortbread Crumbs

Name: Lemon Posset with Shortbread Crumbs
Ingredients: 2 lemons (zested and juiced); 600 ml double cream; 150 g caster sugar; 6 shortbread biscuits

Jamie Oliver - Lemon Posset with Shortbread Crumbs by Kiara C. - Recipia

Lemon Posset with Shortbread Crumbs is a British cream dessert set with fresh lemon juice and zest. It chills into a smooth, spoonable pudding with a clean citrus edge, finished with crushed shortbread just before serving. The cream mixture takes only a few minutes on the stove, then needs a long, undisturbed chill to become properly firm. Prep: 10 minutes. Cook: 8 minutes. Rest: 4 hours 10 minutes. Total time: 4 hours 28 minutes. Serves 6. About 640 kcal and 3 g protein per serving.

Ingredients

For the posset

2 lemons (zested and juiced)
600 ml double cream
150 g caster sugar

To finish

6 shortbread biscuits

Preparation

1. Finely grate the zest from 2 lemons and squeeze out 75 ml juice. 2. Put 600 ml double cream, 150 g caster sugar and the lemon zest in a saucepan over medium heat. Stir until the sugar dissolves and the cream reaches a boil, about 5 minutes, then boil for 3 minutes, stirring; it will bubble thickly. 3. Take the pan off the heat, stir in 75 ml lemon juice and leave for 10 minutes. 4. Pour the mixture through a fine sieve into six small glasses, dividing it evenly. 5. Chill for 4 hours, until set. Crush 6 shortbread biscuits and scatter them over the possets just before serving.

Notes

Use unwaxed lemons and grate only the yellow peel; the white pith can taste bitter. Double cream gives the most reliable set, so don't swap in single cream. Keep the pan at a steady boil and lift it off the heat briefly if the cream starts rising. For a gluten-free version, use gluten-free shortbread; the posset contains dairy and the biscuits contain gluten. Serve each glass with extra shortbread for dipping. Cover and refrigerate for up to 3 days, adding crumbs at the table so they stay crisp.