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

Method
1.
Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring until all the sugar dissolves
2.
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
3.
Pass this mix through a fine sieve into a bowl and leave to cool for approximately 5 minutes
4.
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
5.
For the biscotti, preheat the oven to 170°C/gas mark 3 and line a baking sheet with parchment paper
6.
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
7.
One by one, beat in the eggs. Stir in
 the flour mix, then fold in the almonds and the 
fennel seeds
8.
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
9.
Remove from the oven and leave to cool for 
10 minutes. Do not turn off the oven
10.
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
11.
Return to the oven and bake for a further 5 minutes, or until crisp and dry
12.
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
13.
Serve the set lemon posset with the biscotti
Send us feedback on this Lemon posset with biscotti recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Lemon posset with biscotti recipe with a sweet white wine

Ingredients

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

Equipment

  1. Baking parchment
  2. Wire rack

Share this Recipe

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

Lemon posset with biscotti recipe Tweaks

What's this?

Chef

Restaurants

Recipe Collections

Seasonal

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...