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.
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
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
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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
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For the lemon posset, zest the lemons and add to a pan with the cream and sugar. Bring to the boil
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
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
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.
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Lemon posset with ginger snap biscuits and Earl Grey soaked prunes with brandy
