Lemon-Rosemary Posset with Lemon Polenta Biscuits
Coming towards the end of Winter and leaning desperately towards Spring, this refreshing Posset straddles both seasons nicely. Lemons are still in season, and if you can get your hands on some beautiful Amalfi lemons, all the better. For a bit of colourful garnish and contrast of flavour, use some soft fruit or mango. I will also be using a bit of poached rhubarb in the next few weeks – we have some peaking through in the garden now.
This is a great do-ahead recipe and great for entertaining. Rosemary pairs amazing well with citrus and makes a lovely flavour addition. The zest is used in both the biscuits and the garnish for a simple, but sophisticated plated dessert. however, the posset is delicious on it’s own!
Makes 6
750ml double cream
200g caster sugar
3 large sprigs rosemary, washed and dried
4 large unwaxed lemons, zested (reserve zest for later) and juiced (remove pips)
For serving: 1 punnet raspberries, pureed or left as they are, whipped cream, lemon zest and Lemon Polenta Biscuits (recipe follows)
In a large saucepan heat the double cream with the rosemary sprigs until hot, but not boiling. Remove pan from the heat and set aside to infuse for 20 minutes.
After 20 minutes, remove the sprigs and add the sugar. Return the pan to the heat and bring slowly to a boil, stirring to dissolve the sugar. Let the mixture boil for about two minutes, taking care to watch that it doesn’t boil over the sides.
Remove from heat and mix in the lemon juice. Carefully pour the mixture into 6 serving glasses or bowls, cover and chill for at least 3 hours or overnight.
To serve, spoon a bit of raspberry puree or, if leaving whole, scatter on top on each posset. Dollop a bit of whipped cream on top, finishing with a garnish of remaining lemon zest and a sprinkling of icing sugar, if desired. Pass a plate of Lemon Polenta Biscuits alongside.
Lemon Polenta Biscuits
Makes about 3 dozen
200g unsalted butter, at room temperature
150g caster sugar
Grated zest of 2 lemons
4 egg yolks
300g plain flour
pinch of fine sea salt
150g uncooked polenta
Preheat oven to 180℃. Line two baking sheets with greaseproof paper, parchment or silicone baking mats.
In a large mixing bowl, beat together butter, sugar and lemon zest until creamy. Add egg yolks one at at time, beating well after each addition.
In a separate bowl, mix together the flour, the salt and the polenta. add the dry ingredients to the butter mixture and mix well to combine. Gather the mixture up and flatten into a disc and wrap in plastic wrap. Refrigerate for an hour or until firm.
Roll out the dough to 6mm thick on a floured surface and, using a 6cm biscuit cutter, cut out circles. Carefully lift the circles and place at least 2.5cm apart on the prepared trays, and bake for 10 to 12 minutes or until lightly golden. While biscuits are baking, gather any scraps of dough and knead gently. Rewrap and chill until dough is firm enough to roll out, 10 to 15 minutes. Cut out more circles with the remaining dough roll (roll scraps only once or the resulting biscuits will be tough). Bake as before. Cool on wire racks and store in an airtight container for up to a week.
