Lemon Posset Recipe, Ginger Snaps & Prunes

Lemon posset with ginger snap biscuits and Earl Grey soaked prunes with brandy

Dessert
easy
12
1 hour 20 minutes

PT1H20M

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.

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Ingredients

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Lemon posset recipe

10 lemons, juiced and zested
1.14l double cream
300g of caster sugar

Ginger snap biscuits recipe

1 1/2 tsp ground ginger
350g of plain flour
100g of butter
1 tsp bicarbonate of soda
175g of soft brown sugar
1 egg
4 tbsp of golden syrup

Earl Grey soaked prunes

500g of pitted prunes
3 Earl Grey tea bags
120ml of brandy
1 orange, juiced and zest peeled into long strips
100g of sugar
1 vanilla pod
1/2 cinnamon stick
1/2 lemon, zest peeled into long strips
650ml of water

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Rolling pin
Sterilized kilner jar
Pastry cutter
Non-stick baking tray

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 egg
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

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Josh Eggleton

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.