Fennel's aniseed-like flavour is used in a variety of Italian savoury dishes, but Tom Kerridge cleverly uses it to compliment to the creamy, zesty flavour of lemon posset in this comforting dessert. This lemon posset with biscotti recipe has both traditional and modern touches, it sums up Kerridge's effortless brilliance

Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring until all the sugar dissolves
Bring the heat down to a simmer and stir for 1–2 minutes, so it creates large bubbles as it simmers. Add the lemon juice and whisk thoroughly
Pass this mix through a fine sieve into a bowl and leave to cool for approximately 5 minutes
Skim off any air bubbles, then pour the posset into serving glasses. Leave to cool completely, then place the glasses in the fridge for at least 2 hours
For the biscotti, preheat the oven to 170°C/gas mark 3 and line a baking sheet with parchment paper
Sift the flour and baking powder together and set aside until required. Beat the sugar and butter together in a large bowl until light and creamy
One by one, beat in the eggs. Stir in
 the flour mix, then fold in the almonds and the 
fennel seeds
Divide the dough in half and shape into 2 logs, each approximately 20cm long and 10cm wide, on the baking tray. Bake in the oven for 20–25 minutes until golden brown
Remove from the oven and leave to cool for 
10 minutes. Do not turn off the oven
After 10 minutes, slice both pieces of baked dough horizontally into 1-2cm thick biscotti. Lay the biscotti on a wire rack that will fit in the oven
Return to the oven and bake for a further 5 minutes, or until crisp and dry
Then, remove from the oven immediately and dust with icing sugar. Leave the biscotti to cool completely, then store them in an airtight container for 3–4 days
Serve the set lemon posset with the biscotti
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Lemon posset

  • 450ml of double cream
  • 130g of caster sugar
  • 2 lemons, juiced

Fennel biscotti

  • 450g of plain flour
  • 2 tsp of baking powder
  • 340g of caster sugar
  • 190g of butter, softened
  • 4 eggs
  • 100g of blanched almonds, toasted and chopped
  • 1 tbsp of fennel seeds
  • icing sugar, for dusting


  1. Baking parchment
  2. Wire rack

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Tom Kerridge's mouthwateringly good lemon posset with biscotti recipe combines classic and modern elements to create a divine dessert

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