Lemon Posset and Mexican Sugar Shortbread

Lemon Posset

Lemons are in season and this is one of the simplest, creamy divine puds. With just three ingredients in total, it sets just by the acid reaction in the cream, no gelatine and no eggs. So you just need time for it to work it’s magic and set overnight.

My niece Jess and I made this for my sister Jane’s birthday…..Yum. Yum. Yum.

Annie’s Lemon Posset

Lemons are in season and this is one of the simplest, creamy divine puds. With just three ingredients in total, it sets just by the acid reaction in the cream, no gelatine and no eggs. So you just need time for it to work it’s magic and set overnight.

Makes 12 x 100 ml cups

1200 ml double cream
350 g caster sugar
juice 6 juicy lemons (should make about 250 ml juice)

The day before, bring cream and sugar to a boil then remove from the heat.

Let it cool until lukewarm then stir in the lemon juice.

Pour into little cups or dishes and place in fridge to set overnight.

© Annie Nichols  Hot Meals Now 2011

Serve with…..Mexican Brown Sugar Shortbread

85 g soft dark brown sugar or muscovado sugar
120 g butter, softened
150 g plain flour
pinch salt

Preheat oven 160 C/325 F/ Gas 3.

Whiz the butter with the sugar until a paste is formed and the butter is evenly distributed. Add the flour and salt and pulse to a even crumb like texture.

Press the crumbs with your fingers evenly into the base of a 23 cm loose bottomed tart tin.

Place in oven and cook for 30-40 minutes. Cool for 5 minutes then using a sharp knife cut the shortbread into little wedges. Leave to cool completely in the tin.

Nb. Now I used a solid Mexican Piloncillo sugar cone I brought back with me (I don’t think Tesco do this, even it’s Finest!) and grated it on a coarse grater but dark brown or dark muscovado sugar would be good.

© Annie Nichols  Hot Meals Now 2011

This entry was posted in Elevenses, February, January, March, Nuts & Fruit, Puddings, Tea, Cakes & Confectionery and tagged , , , . Bookmark the permalink.

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