Duncan's Lemon Posset with almond biscotti - Come Dine with Me
14/03/12
Ingredients
|
800 ml double cream 4 lemons 175g caster sugar 150g whole almonds ¾ teaspoon baking powder |
250g plain flour 150g caster sugar 3 medium eggs or 2 large Zest of 1 lemon Almond extract Vanilla extract |
Step by step method (please include approx time for each step)
Add the cream and sugar to a large pan and heat gently to boil point. Stir occasionally.
Boil for a couple of minutes and take off heat.
Allow to cool slightly and then add the juice and zest of the lemons. Stir and allow to diffuse for a few minutes.
Sieve the mixture into a jug to remove lumps and zest. Pour into coffee cups and pop in fridge.
Preheat oven to 190c – toast almonds for 10 mins til browned.
Drop oven to 165c and line a baking tray with baking paper.
Beat the eggs, sugar, zest and extracts until smooth. In a large mixing bowl combine flour, salt and baking powder and add the egg/sugar cream in slowly, throwing almonds in as I go along. Knead til smooth.
Once dough like, flour a work surface and mould mixture into two long well floured sausage shapes. Transfer to tray lengthwise with plenty of space between them.
Bake for approx 35 mins. Allow to cool for 15 minutes and then cut into 1cm slices.
Place these back onto backing tray face-down and bake at 160c for 10 mins.
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