Lemon Posset and Brandy Snap biscuits!
Wednesday, September 21, 2011 at 10:35PM 
A few weeks ago my husband and I made a really lovely dessert for friends who were coming over for dinner - Lemon Posset served with Brandy Snap biscuits - Mmmm..! I am not much of a baker or maker of sweet things so I am always truly impressed when someone makes a dessert from scratch. As you will find out, my Brandy Snap biscuits a). contain no alcohol and b). were not supposed to look the way they do in the picture above! I don't have a very sweet tooth , but my husband on the other hand does love a dessert after dinner, and he was determined to get the possets prepared the night before the party while I was out.
This is the recipe he used for the Lemon Posset:
Ingredients:
- 600 ml double cream
- 140 g caster sugar
- 2 large lemons, juice and grated zest
- vanilla seeds
Method:
1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with strawberries.
He actually poured the mixture straight into coffee cups to set in the fridge overnight (covered with lots of cling film).
My Brandy Snap recipe, taken from The Telegraph's food and drink section
Ingredients:
- 45g/1.5oz butter
- 45g/1.5oz caster sugar
- 2 tbsp golden syrup
- 45g/1.5oz plain flour
- half tsp ground ginger
- A little lemon zest
- 1 tsp brandy (optional)
Method:
Preheat oven to 180C/350F/gas mark 4. Line two baking trays with silicone paper. In a saucepan place butter, sugar and syrup. Heat until the mixture has turned runny and is well mixed. Sift flour and ginger before adding to your mixture, along with the (brandy and) lemon zest.
Dollop on to the baking trays. Bake for five minutes until the snaps have started to turn a darker brown. Remove by rolling on to wooden spoon handles. Leave until they start to set. Remove spoon handles with care. Cool on a rack.
I actually ended up pouring the mixture into silicone cake moulds as they kept sticking to the various incorrect types of paper I used, but they were delicious as star-shaped biscuits all the same!