Lemon Posset With Fennel Biscotti
Indulge in the delightful harmony of zesty lemon flavors with this exquisite recipe that features a velvety lemon posset and crunchy almond-fennel biscotti. The creamy posset is infused with a refreshing citrus twist, perfectly complemented by the nutty crunch of the biscotti. Serve this elegant dessert for a touch of sophistication to your dining experience.
— Constant Cookbook
Ingredients
- 425ml/¾ pint double cream
- 125g/4½oz sugar
- 2 lemons
- 95g/3¼oz butter
- 60g/2¼oz sugar
- 2 free-range eggs
- 225g/8oz plain flour
- 1 tsp baking powder
- pinch salt
- 50g/1¾oz chopped toasted almonds
- ½ tbsp fennel seeds
- , for dusting icing sugar
Instructions
- For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.
- Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.
- For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.
- Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.
- 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 and leave to cool for 10 minutes.
- After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.
- Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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