Lemon Posset.

Here is a recipe to put a little sunshine into your heart and lift the wintery blues! Lemon posset with lemon curd loaded shortbread.

Ingredients

Posset:
600ml cream
150g caster sugar
2 large lemons (zest and juice). 

Loaded Shortbread:
90g icing sugar
185g plain flour
60g cornflour
30g ground almonds
250g butter
2 drops almond essence
75g Ali's Lemon Curd
Icing sugar 

Method

Posset:
1. Place the cream and sugar in a large saucepan over low heat. Bring to the boil slowly. Boil 3 minutes - be precise! - then remove from the heat and allow to cool.

2. Add the juice and zest and whisk well.

3. Pour into 6 serving dishes and refrigerate for 3 hours. 

Loaded Shortbread: 
1. Preheat the oven to 180ºC

2. Sift the dry ingredients together and add the almonds. Tip into the food processor and add the butter. Pulse until well mixed.

3. Add the essence.

4. Turn out and form into a smooth dough.

5. Grease a muffin tray.

6. Divide the dough into 12 and roll into small balls. Place the balls in the muffin cups. Flatten the tops with your finger tips.

7. Bake 8 - 12 minutes until light golden.

8. Remove from the oven and allow to cool slightly. Then, using your thumb, make a small indentation in the top of each biscuit. Leave them to cool. And then remove carefully from the muffin tray.

9. When ready to serve, lightly dust the shortbread with icing sugar and fill the indentations with Ali's Lemon Curd.

Place the lemon possets on serving plates beside the shortbread.
Simple but impressive!

Optional: Serve with a shot of Ali's Limoncello Special Reserve

Buon appetito!