My favourite dish: Tom Kerridge's lemon posset with biscotti

Date:05-09-2013 07:58:07 read:15

My favourite dish: Tom Kerridge's lemon posset with biscotti

A classic English dessert of lemon posset, with fennel-flavoured biscotti.

Tom Kerridge, of Buckinghamshire pub The Hand & Flowers; right, his lemon posset 

“This is one of the first recipes I learnt to make: a beautiful, quintessential English summer dessert,” says Tom Kerridge, whose Buckinghamshire pub, The Hand & Flowers, is the first in Britain to hold two Michelin stars. “This posset is everything that a pudding should be – creamy and sweet but with a refreshing hit from the lemon. It’s easy to make, and the biscotti are great on their own with a cup of coffee.”

Serves six; makes about 20 biscotti

450ml (16fl oz) double cream

130g (4¾oz) caster sugar

Freshly squeezed juice of 2 lemons

For the fennel biscotti:

450g (1lb) plain white flour

2 tsp baking powder

340g (11¾oz) caster sugar

190g (6¾oz) butter, softened

4 eggs

100g (3½oz) blanched almonds, toasted and chopped

1 tbsp fennel seeds

Icing sugar for dusting

Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Turn the heat down to a simmer and stir for one to two minutes until the bubbles are quite large. Add the lemon juice and whisk thoroughly. Pass this mix through a fine sieve into a bowl and leave to cool for five minutes. Skim off any air bubbles, then pour the posset into serving glasses. Leave to cool completely, then place the bowls in the fridge for at least two hours.

To make the biscotti, preheat the oven to 170C/ 340F/gas 3 and line a baking sheet with baking parchment. Sift the flour and baking powder together and leave to one side until needed. Beat the sugar and butter together in a large bowl until light and creamy. Beat in the eggs, one by one. Stir in the flour mix, then fold in the almonds and the fennel seeds.

Divide the dough in half and shape into two logs, each about 20cm (8in) long and 10cm (4in) wide on the baking sheet. Place in the oven and bake for 20 to 25 minutes until golden brown.

Remove from the oven and leave the baked dough to cool for 10 minutes. Do not turn off the oven.

After 10 minutes, slice both pieces of baked dough widthways into biscotti, 1-2cm (½-¾in) thick. Lay the biscotti on to a wire rack that will fit in the oven. Return them to the oven and bake for a further five minutes, or until they are crisp and dry. Remove them from the oven and immediately dust with icing sugar. Leave the biscotti to cool completely, then store them in an airtight container for three to four days.

When the lemon posset is set, serve it with biscotti on the side.

Tom Kerridge’s 'Proper Pub Food’ is published by Bloomsbury (£20)

    Ever For Health Copy Rights 2013