Buttermilk Posset with Almond Biscuits
Editor's Note: Sweeten up your day with this delicious ( & Irish) recipe for Buttermilk Posset with Almond Biscuits. Everything about this recipe looks and sounds delicious - a creamy, chilled dessert paired with amazing almond biscuits? Yes, please!
Serves4
CostInexpensive
Total TimeUnder 3 Hours
Ingredients
- 14 ounces cream
- 7 ounces buttermilk
- 1/2 lemon, juice and grated rind
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 cup toasted almonds, roughly chopped
- Strawberries, lemon rind (finely sliced), and confectioners' sugar, for garnish
Instructions
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Preheat oven to 300° F.
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Place the cream, buttermilk, and sugar in a saucepan and bring slowly to a boil. Remove from the heat as soon as it starts to bubble. Add the lemon juice and some grated rind. Pour into clean molds (ramekins) and allow to cool before setting in the refrigerator for approximately 2 hours to set firmly.
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To make the almond biscuits, line a baking sheet with parchment paper. In a small bowl lightly beat the eggs, almond extract, and sugar. Sift together the flour and baking powder. Gradually add the wet mixture to the flour and continue to mix. Add the toasted almonds. The mixture should resemble dough. Shape the dough into a log on a floured surface. Transfer the log to the baking sheet and bake in the preheated oven for 30 minutes. Allow to cool and cut the log into biscuit shapes and bake for a further 10 to 15 minutes. Allow to cool on a wire rack.
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To serve, unmold the set posset by dipping the molds into a little hot water and then turning them upside down on a dessert plate. Serve with some candied lemon peel, fresh strawberries, and biscuits dusted with confectioners’ sugar.
Note
Posset is similar to panna cotta.
Copyright 2017 Darina Allen, Martin Bealin, Kevin Dundon, Catherine Fulvio, Neven Maguire, and Leslie Conron Carola
