The Earl Grey and liqueur infused prunes and ginger snap biscuits add a touch of extra magic in this lemon posset recipe. This is a classic dessert from Josh Eggleton, and will make a lovely finish to any dinner party.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Preheat the oven to 180°C/gas mark 4
For the ginger snap biscuits, place the plain flour, butter, ground ginger and bicarbonate of soda in a mixing bowl and combine until crumbly. Add the sugar, syrup and egg, then mix well until it forms a firm pastry mix
175g of soft brown sugar
4 tbsp of golden syrup
1 1/2 tsp ground ginger
350g of plain flour
100g of butter
1 tsp bicarbonate of soda
Roll out the pastry on a floured surface to approximately 5mm thick, making sure the surface and the rolling pin are well dusted with flour. Cut out approximately 12 biscuits with a pastry cutter
Place the cut-out pastry on a greased or non-stick baking tray and bake in the oven for 7 minutes, or until golden. Allow to cool, then store in an airtight container until required
For the lemon posset, zest the lemons and add to a pan with the cream and sugar. Bring to the boil
10 lemons, juiced and zested
1.14l double cream
300g of caster sugar
Juice the zested lemons and add to the cream mixture. Once it has come to the boil, remove from the heat and pass through a sieve
Allow to cool before pouring into glasses. Leave to set in the fridge
For the Earl Grey soaked prunes, bring the water to the boil. Place the tea bags in the water and allow to infuse for 3 minutes before removing
650ml of water
3 Earl Grey tea bags
Add the sugar, orange peel and juice, lemon peel, vanilla and cinnamon stick to the water and let the sugar dissolve - the cinnamon stick will be removed at a later stage
100g of sugar
1 orange, juiced and zest peeled into long strips
1/2 lemon, zest peeled into long strips
1 vanilla pod
1/2 cinnamon stick
Add the prunes, boil for 5 minutes, then remove from the heat and cool
500g of pitted prunes
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 sterilised kilner jar until required
120ml of brandy
Once ready to serve, top the set lemon possets with some prunes and serve with the biscuits on the side
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.