Lemon Posset With Lemon Shortbread Food

LEMON POSSET

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

LEMON POSSET WITH LEMON SHORTBREAD

Steps:

• For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
• Add the lemon juice and zest and whisk well.
• Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
• Preheat the oven to 180C/355F/Gas 4.
• For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
• Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.
• Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.
• Grease a muffin tray with butter.
• Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.
• Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.
• Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.
• Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)
• When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.
• To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

GORDON RAMSEY LEMON POSSET

Steps:

• Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
• Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
• Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.

LEMON SHORTBREAD

Steps:

• Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• roll dough to 1/4 inch thickness.
• Cut in shapes with cookie cutters.
• Place on ungreased baking sheets.
• Sprinkle with coloured sugars if desired.
• Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
• Remove from sheet, cool completely.
• Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.