Lemon posset with lemon and pistachio shortbread

Today’s recipe is for a super easy pudding!  Both parts to this recipe take less than 10 minutes to prepare.  If you are a fan of lemon you are going to enjoy this pudding.  So what is a posset? Well put simply – it is a velvety creamy rich pudding made using just three ingredients and is genuinely something anybody could make!

Shortbread makes the perfect accompaniment to this pudding.  Again for those of you that lack confidence in the kitchen shortbread is very simple to prepare, provided that you have a set of scales, a large bowl and a baking tray.  I find that making it by hand is just as quick as using a food processor just with less washing up!  If you are having friends over for a cup of tea or coffee and want to be able to offer them something to nibble on – this shortbread is a goer as it can be prepared, cooked and on the table in 30 minutes.

If you don’t have pistachios, don’t fret – either leave them out, or, if you have some other nuts or dried fruit available use that instead.  I am a firm believer in making use of what you have!

I hope that you give this recipe a try and enjoy it as much as I did.

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Lemon Posset with Lemon and Pistachio Shortbread

Lemon Posset (Serves 4)

Ingredients: DSC_0480.JPG

  • 200ml double cream
  • 50g caster sugar
  • zest of 1 lemon
  • juice of 1 ½ lemons

Steps:

  1. Place the sugar, lemon zest and cream in a saucepan. Place on a medium heat and cook until the sugar has dissolved.  Bring up to the boil and cook for a further minute.
  2. Remove from the heat and stir in the lemon juice.
  3. Pour the posset into the individual pots that you are going to serve it in (I use espresso glasses as they are just the right size to serve 4 people).
  4. Finally place the possets in the fridge and chill.

 

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Lemon and Pistachio Shortbread (Serves 8)

Ingredients: DSC_0499 (2).JPG

  • 100g butter (room temperature)
  • 50g caster sugar
  • 200g plain flour
  • 25g pistachios (crushed)
  • zest of 1 lemon
  • the seeds from ½ a vanilla pod (optional or use 2/3 drops vanilla essence)

Steps:

  1. Preheat oven to 190°C (Fan) and prepare a baking tray buy lining with a piece of baking paper.
  2. Cut the butter into cubes and place in a large bowl with all of the other ingredients.
  3. “rub” the ingredients together using your fingers until it forms crumbs and there are no lumps of butter that have not been incorporated.
  4. Tip the ingredients onto the baking tray, then using the back of a spoon flatten down the mixture so that it compacts slightly.
  5. Place in the oven and bake for 12-15 minutes or until the shortbread starts to go slightly golden. Remove from the oven and place on a cool surface.
  6. Whilst the shortbread is still hot cut into slices. Leave to cool, before serving.

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