Baking
Easy lemon posset
6 servings
분량35 minutes
활동 시간1 hour 5 minutes
총 시간재료
600ml double cream
200g golden caster sugar
zest 3 lemons plus 75ml juice
140g cold butter diced
140g plain flour
85g golden caster sugar plus extra for dusting
50g ground rice (or more flour if you can't find it)
85g flaked almond
방향
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.
영양 정보
1회 제공량
-
칼로리
843
지방 전체
68 g
포화 지방
39 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
0.3 mg
탄수화물 전체
55 g
식이섬유
1 g
총 당류
43 g
단백질
5 g
6 servings
분량35 minutes
활동 시간1 hour 5 minutes
총 시간