Lemon Posset with Fennel Biscotti

This amazing Lemon Posset with Fennel Biscotti by Tom Kerridge perfectly balances sweet and sharp flavours for a real taste sensation. Ideal for dinner parties as can be prepared well in advance.

Ingredients

For the Posset

425ml Double Cream
125 g Caster Sugar
2 Lemons, juice only

For the Biscotti

95 g Unsalted Butter
60 g Caster Sugar
2 free range Eggs, lightly beaten
225 g Plain Flour, plus extra for dusting
1 Tsp Baking Powder
Pinch of Sea Salt
50 g Toasted Almonds, chopped
1 tsp Fennel Seeds
Icing Sugar, for dusting

Method

For the Posset

Bring the Double Cream and Sugar to the boil in a pan
Reduce the heat
Simmer for 1-2 minutes
Add the Lemon Juice and mix thoroughly
Set aside to cool for 5 minutes
Skim off any air bubbles from the surface
Pour into 6 serving glasses
Transfer to the fridge for at least 2 hours, or until set

For the Biscotti

Preheat the oven to 170 degrees C
Line a baking tray with baking parchment or non stick mat
In a bowl mix the Flour and Baking Powder together
In a separate bowl beat the Butter and Sugar together until it is smooth and creamy
Add a little of the Eggs, with a spoonful of Flour each time (to prevent the mixture from splitting)
Mix in the remaining Flour and stir to combine
Fold in the toasted Almonds and Fennel Seeds, to form a dough
Lightly dust a work surface with Flour and shape the dough into two fat sausage shapes
Place on the prepared baking tray and slightly flatten the dough
Bake in the oven for 20-25 minutes, or until pale golden brown
Remove from the oven
Leave to cool for 10 minutes
After 10 minutes carefully cut into 2 cm thick slices and lay the biscuits on a wire rack that will fit in the oven
Cook for 5 minutes, or until the biscuits have fried out
Remove from the oven
Immediately dust with Icing Sugar
Leave to cool completely before serving with the Lemon Posset

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