Saturday 24th August 2019
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Preparation time: 25 minutes + chilling
Cooking Time: 25 minutes

1 pint of double cream
150g caster sugar
1 large lemon (zest & juice)
1 pomegranate (seeds & juice)
Fresh mint to garnish
125g salted butter
50g caster sugar (plus a little extra for garnish)
180g plain flour
1 vanilla pod (deseeded)

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Recipe by Dan Wallis – Cross Keys, Stow

To make the posset pour the double cream into a heavy based saucepan, add the sugar and bring to the boil, then simmer for approximately 10 minutes and remove from the heat, separate the cream mix into two jugs.

Pour the lemon juice and zest into one of the jugs and the pomegranate (juice only) into the other jug, whisk well.

Strain the lemon posset mix to remove the zest and pour into your serving glasses, just under half way, now let these set for about 10 minutes, then pour the pomegranate posset mix on top. Place them in the fridge and let them set for a good 3 hours.

To make the shortbread biscuits cream the sugar and butter together until smooth, add the flour until a smooth paste is formed, turn onto a work surface, roll in cling film to form a sausage and chill for about 30 minutes, when needed remove from the fridge and slice, place on a baking tray, sprinkle with caster sugar and bake in the oven for about 10-15 minutes at 180c or until a light golden brown colour, leave to cool on a wire rack.

To plate up simply garnish with fresh pomegranate seeds and a sprig of mint and serve the shortbread.

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