Lemon posset with almond snaps
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Lemon posset with almond snaps
These puds are ridiculously easy to make – and during the setting time the crunchy almond biscuits come together quickly too. Just try to avoid nibbling on one or more before enjoying with a posset
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
805Kcal
Fat
68gr
Saturates
38gr
Carbs
43gr
Sugars
39gr
Fibre
0gr
Protein
5gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the possets
- 600ml double cream
- 150g golden caster sugar
- zest and juice of 2 lemons, plus extra zest to serve (optional)
For the almond snaps
- 60g demerara sugar
- 45g salted butter
- 90g flaked almonds
- 2 tbsp plain flour
Step by step
- Combine the cream and caster sugar in a large saucepan and place over a low heat, stirring until the sugar has melted. Increase the heat slightlyto a very gentle simmer for about 1 minute. You should notice little bubbles appearing around the edge of the pan. Immediately remove from the heat and whisk in the lemon juice (you should have about 70ml) and zest – you will notice it thicken slightly. Divide amongsix small ramekins, leave to cool slightly and then transfer to the fridge to chill for at least 3 hours or until set.
- For the snaps, preheat the oven to 180°C, fan 160°C, gas 4 and line two baking trays with baking paper. Heat the sugar and butter together in a pan over a medium heat, stirring occasionally. Once it’s mostly melted – the sugar won’t melt completely but most of it should – add the almonds and flour and stir until no visible flour remains.
- Immediately spoon six mounds of the mixture onto each baking tray, spaced apart and pressing down gently to slightly flatten – the mixturebecomes crumbly so you will need to workquickly. Transfer to the oven and bake for 10 minutes until deeply golden. Leave on the trays to cool completely and harden.
- Serve the possets with extra lemon zest, if desired, and the almond snaps.
