Lemon posset with ginger snap biscuits and Earl Grey soaked prunes with brandy
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The Earl Grey and liqueur infused prunes and ginger snap biscuits add a touch of extra magic in this lemon posset recipe. This is a classic dessert from Josh Eggleton, and will make a lovely finish to any dinner party.
First published in 2015
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Ingredients
Metric
Imperial
Lemon posset recipe
- 10 lemons, juiced and zested
- 1.14l double cream
- 300g of caster sugar
Ginger snap biscuits recipe
- 1 1/2 tsp ground ginger
- 350g of plain flour
- 100g of butter
- 1 tsp bicarbonate of soda
- 175g of soft brown sugar
- 1 egg
- 4 tbsp of golden syrup
Earl Grey soaked prunes
- 500g of pitted prunes
- 3 Earl Grey tea bags
- 120ml of brandy
- 1 orange, juiced and zest peeled into long strips
- 100g of sugar
- 1 vanilla pod
- 1/2 cinnamon stick
- 1/2 lemon, zest peeled into long strips
- 650ml of water
SAVE RECIPE
Equipment
- Rolling pin
- Sterilized kilner jar
- Pastry cutter
- Non-stick baking tray
Method
1
Preheat the oven to 180°C/gas mark 4
2
For the ginger snap biscuits, place the plain flour, butter, ground ginger and bicarbonate of soda in a mixing bowl and combine until crumbly. Add the sugar, syrup and egg, then mix well until it forms a firm pastry mix
- 175g of soft brown sugar
- 4 tbsp of golden syrup
- 1 egg
- 1 1/2 tsp ground ginger
- 350g of plain flour
- 100g of butter
- 1 tsp bicarbonate of soda
3
Roll out the pastry on a floured surface to approximately 5mm thick, making sure the surface and the rolling pin are well dusted with flour. Cut out approximately 12 biscuits with a pastry cutter
4
Place the cut-out pastry on a greased or non-stick baking tray and bake in the oven for 7 minutes, or until golden. Allow to cool, then store in an airtight container until required
5
For the lemon posset, zest the lemons and add to a pan with the cream and sugar. Bring to the boil
- 10 lemons, juiced and zested
- 1.14l double cream
- 300g of caster sugar
6
Juice the zested lemons and add to the cream mixture. Once it has come to the boil, remove from the heat and pass through a sieve
7
Allow to cool before pouring into glasses. Leave to set in the fridge
8
For the Earl Grey soaked prunes, bring the water to the boil. Place the tea bags in the water and allow to infuse for 3 minutes before removing
- 650ml of water
- 3 Earl Grey tea bags
9
Add the sugar, orange peel and juice, lemon peel, vanilla and cinnamon stick to the water and let the sugar dissolve - the cinnamon stick will be removed at a later stage
- 100g of sugar
- 1 orange, juiced and zest peeled into long strips
- 1/2 lemon, zest peeled into long strips
- 1 vanilla pod
- 1/2 cinnamon stick
10
Add the prunes, boil for 5 minutes, then remove from the heat and cool
- 500g of pitted prunes
11
Once cool, add the brandy and remove the cinnamon stick. The prunes can either be served immediately or stored for up to a week in a sterilised kilner jar until required
- 120ml of brandy
12
Once ready to serve, top the set lemon possets with some prunes and serve with the biscuits on the side
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