Paul Winch,
Royal Oak
Cues Lane,
Bishopstone
01793 790460
How to make...
LEMON POSSET WITH LAVENDER BISCUITS
A great quick and simple summer dessert that's light and yet zesty and punchy at same time The lavender adds that finished floral crunch
For the possets: makes about 8
You will need either nice ramekins or wine glasses to set them in
Then 600ml double cream
200g caster sugar
3 lemons - zest and juice
Boil the cream and sugar together
When boiled take off heat and pour over lemon zest and juice
Leave to cool then pour into individual ramekins and refrigerate for at least six hours
Meanwhile crack on with your shortbreads :
You'll need 50g caster sugar
1tsp lavender powdered
100g butter
180g plain flour
Softened butter and add caster sugar and lavender leaves Fold in flour
Make into a dough and roll into a cylinder shape before resting in cling film in fridge for an hour or more
When ready to use cut discs about 5mm thick and bake on 180 c on a sheet of baking paper until golden
Remove from oven and sprinkle with caster sugar and more lavender
When cooked serve with posset
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