Lemon posset with lemon shortbread

Method

1. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat.

2. Add the lemon juice and zest and whisk well. Set aside to cool.

3. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set.

4. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter.

5. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds.

6. Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.)

7. Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.

8. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup.

9. Bake for 8–12 minutes, or until they are a light golden colour.

10. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot.

11. Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)

12. When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.

13. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want.