Come Dine With Me

Lemon posset with raspberries and biscuits recipe

A creamy lemon dessert with homemade biscuits from Russell on Come Dine With Me Eastbourne

Serves 5

Ingredients

  • 675ml double cream
  • 150g caster sugar
  • Finely grated zest and juice of 3 lemons
  • Fresh raspberries, to decorate


For the lemon biscuits

  • 200g unsalted softened butter
  • 150g caster sugar
  • Finely grated zest of 3 lemons
  • 1 egg, beaten
  • 230g plain flour
  • Pinch of salt

Method

  1. Preheat the oven to 200°C/gas mark 6 for making the biscuits. In a bowl cream the butter and sugar together until pale and fluffy. Beat in the lemon zest and egg, then gradually add the flour and salt to make a dough.

  2. Shape the dough into a block, wrap in clingfilm and freeze for 1½ hours.

  3. Remove the clingfilm from the dough and cut into slices. Cut into rounds using a cutter and place on a buttered baking sheet.

  4. Bake for 8-9 minutes until golden brown, then allow to cool on a wire rack.

  5. For the posset, put the cream, sugar and lemon zest into a pan and bring to boil, stirring now and then to dissolve the sugar.

  6. Boil for exactly 3 minutes, then remove the pan from the heat and whisk in the lemon juice.

  7. Strain the mixture through a sieve, then pour into martini glasses and chill until needed.

  8. Decorate the possets with raspberries and serve with the biscuits.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

Comments

Average rating: 4/5
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Come Dine With Me

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Wednesday 05 February 2014
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