The Earl Grey and liqueur infused prunes and ginger snap biscuits are wonderful accompaniments to this lemon posset recipe. This is a classic dessert from Josh Eggleton, and it will be a lovely finish to any dinner party
Method
1.
To make your lemon posset recipe, you need to start with the ginger snap biscuits. Preheat the oven to 180°C/Gas mark 4. Put the plain flour, butter, ground ginger and bicarbonate of soda in mixing bowl and mix all together until crumbly
2.
Add the sugar, syrup and egg and mix well until it forms a firm pastry mix
3.
Roll out the pastry on a floured surface to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Cut out approx 12 shapes with a pastry cutter
4.
Place the cut out pastry on a greased or non-stick baking tray and put in the preheated oven. Remove after 7 minutes or when golden. Allow to cool
5.
For the lemon posset, zest the lemons, add to the cream and sugar in a pan, bring to the boil
6.
Juice the lemons and add when mixture has come to the boil, remove from heat and pass through sieve
7.
Pour remaining liquid into glasses and allow to set in the fridge
8.
For the Earl Grey soaked prunes, bring the water to the boil. Once boiling, place the tea bags in the water allowing them to infuse for 3 minutes
9.
Add the sugar, orange peel and juice, lemon peel, vanilla and cinnamon stick and let them dissolve - the cinnamon stick will be removed at a later stage
10.
Add the prunes and boil for 5 minutes. Then remove from the heat and cool
11.
Once cool, add the brandy and remove the cinnamon stick. The prunes can either be served immediately or stored for up to a week in a sterilized kilner jar until needed
12.
When read serve your lemon posset with the ginger snap biscuits and Earl Grey soaked prunes
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