Arlene from Carrickfergus cookery school, Carrick YMCA, made these delicious little desserts for a special supper for her Women’s Institute meeting, in Ballycarry last week.
They were served in little china teacups with a mini shortbread and added a wow factor to the evening. Arlene also served some lemon possets in little party-sized shot glasses, which is a great idea if you have a crowd.
Lemon possets with almond shortbread
600ml double cream
200g golden caster sugar
Zest pf 3 lemons plus 75ml juice
For the shortbread:
140g cold butter diced
140g plain flour
85g golden caster sugar, plus extra for dusting
50g ground rice (or more flour if you can’t find it)
85g flaked almonds
1. Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between serving bowls/ tea cups/ martini glasses, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
2. To make the shortbread, heat oven to 160C/140C fan/gas 3.
Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
3. Cut the shortbread into shards and serve with the possets and little spoons.
Cook’s Tips: Try making party-size lemon possets in little shot glasses.
Top each with a blueberry or raspberry, a mint leaf and a sprinkle of icing sugar before serving.