Recipe: Lemon posset with blueberry compote and white chocolate dipped shortbread

PUBLISHED: 10:51 22 July 2016 | UPDATED: 10:51 22 July 2016

Delicious posset

Delicious posset

Archant

Alexandra Nikita, a private chef from West Essex shares her delicious summer delight to entertain friends and family this season

Alexandra NikitaAlexandra Nikita

Lemon posset with blueberry compote and white chocolate dipped shortbread biscuits (serves 6)

Ingredients

• Lemon posset

• 150g caster sugar

• 600ml double cream

• Zest of 3 lemons

• Juice of 2 lemons

Blueberry compote

• 150g frozen blueberries

• 1 tablespoon caster sugar

• Juice of half a lemon

Shortbread (makes about 12)

• 65g butter softened

• 65g caster sugar

• 1/2 teaspoon lemon oil

• 1/2 egg

• 225g plain flour

• 1/2 teaspoon baking powder

• 1 tablespoon milk

• 150g good quality white chocolate

Method

To make the posset, place the sugar and the double cream into a large pan over a low heat and slowly bring to the boil. Boil for three minutes, once this is done remove from the heat and allow the mixture to cool.

When cooled add the zest and juice of the lemons and whisk until it’s incorporated

Pour the lemon mixture into six serving glasses and chill in fridge for a minimum of six hours .

For the compote

Place the blueberries, sugar and lemon juice in a small saucepan and cook for about 10 mins or until syrupy, keep stirring so it doesn’t catch on the bottom of the pan. Once reduced remove from heat and leave to cool.

Shortbread

Preheat oven to 170c/325f/gas mark 3.

Line a baking sheet with parchment

Beat the butter and sugar in a large bowl until creamy then add the lemon oil, beat for another minute.

Add the egg and beat again. In another bowl combine the flour and baking powder.

Add this bit by bit to the butter and sugar mixture and stir to combine.

Add a splash of milk to form a dough, then

chill the dough mixture for 15 mins.

Roll out dough on lightly floured surface to 1/4 inch thick and using a 5cm biscuit cutter cut the dough into round shapes and place on the prepped baking sheet.

Bake for 14-19 mins until they are lightly golden.

Allow to cool for five minutes then transfer to a wire rack to cool completely.

Prep another baking sheet with parchment

Whilst cooling melt the white chocolate in the microwave. Keep checking every 30 seconds.

Dip the cooled biscuits half way into the melted chocolate and place on the prepped baking sheet and leave to set.

To serve

Place lemon posset on a small plate, top with the blueberry compote and serve with a white chocolate dipped shortbread on the side.

Then enjoy this beautiful zingy summer dessert with your guests.

For more visit, www.alexnitka.co.uk

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