Lemon and Lime Posset with Thin Ginger Biscuits by Liz Robb | ExpatWoman.com
 

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Lemon and Lime Posset with Thin Ginger Biscuits by Liz Robb

Posted on

27 May 2015

| Last updated on 27 May 2015

 

Lemon and Lime Posset with Thin Ginger Biscuits

Lemon and Lime Posset with Thin Ginger Biscuits by Liz Robb
 
This lovely dessert is a perfect dish to serve at a dinner party, rich but refreshing. It is easy to make and can be prepared well in advance. The thin ginger biscuits are sweet and gently spiced with a good snap, contrasting well with the tangy, creamy posset.
 
This recipe makes 6 small portions; the richness of this dessert means that a portion of this size is usually quite sufficient.
 

Lemon and Lime Posset

Ingredients
600ml double cream, plus extra for serving
170g golden caster sugar
1 lemon
1 lime

Method:
1. Pour the double cream into a saucepan; you can use a lower fat double cream to reduce the calories slightly if you wish, it works just as well. Stir in the sugar and bring up to a gentle simmer, then cook and stir for 2-3 minutes.
2. Finely zest the lime and the lemon and add to the mixture, first reserving enough to use as a garnish. Add the juice of both fruits, stirring it in well.  Allow to cool for a few minutes then pour carefully into small glasses. Place in the fridge for about 3 hours to allow it to set.
3. When you are ready to serve the posset, whip the reserved cream and pipe a little onto the top of each dessert, or simply pour some on. Sprinkle with a small amount of lemon and lime zest. 
 

Thin Ginger Biscuits

Makes about 20 small biscuits

Ingredients:
100g plain flour
One and a half teaspoons of ground ginger
A quarter teaspoon of cinnamon
A sprinkling of allspice
A quarter teaspoon of baking powder
40g light muscavado sugar
65g butter
1-2 tablespoons of cold water

Method
1. Preheat the oven to 200 degrees, 180 degrees fan oven. Lightly grease a large baking tray and line with baking parchment.
2. Sieve the flour into a large bowl, then sprinkle in the ginger, cinnamon, allspice and baking powder and mix together. Add the butter, cut into small pieces, and rub in well. Add just a few drops of water at a time, enough to allow you to knead the mixture into a smooth dough.
3. Flatten the dough a little with floured hands then place it between two pieces of baking parchment and roll it out quite thinly. With a small round cutter dipped into flour, cut into biscuits and place on the prepared baking tray. Bake for 6-8 minutes, until just beginning to brown on the edges.

Allow to cool and crisp up before removing from the tray. Serve 2-3 biscuits with each posset.

 

Contributed by Liz Robb