Lemon & pomegranate posset, shortbread biscuits
METHOD
To make the posset pour the double cream into a heavy based saucepan, add the sugar and bring to the boil, then simmer for approximately 10 minutes and remove from the heat, separate the cream mix into two jugs.
Pour the lemon juice and zest into one of the jugs and the pomegranate (juice only) into the other jug, whisk well.
Strain the lemon posset mix to remove the zest and pour into your serving glasses, just under half way, now let these set for about 10 minutes, then pour the pomegranate posset mix on top. Place them in the fridge and let them set for a good 3 hours.
To make the shortbread biscuits cream the sugar and butter together until smooth, add the flour until a smooth paste is formed, turn onto a work surface, roll in cling film to form a sausage and chill for about 30 minutes, when needed remove from the fridge and slice, place on a baking tray, sprinkle with caster sugar and bake in the oven for about 10-15 minutes at 180c or until a light golden brown colour, leave to cool on a wire rack.
To plate up simply garnish with fresh pomegranate seeds and a sprig of mint and serve the shortbread.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
