Perfect Picnic Possets

Rob Kirby

Rob Kirby

19th November 2014

Perfect Picnic Possets

Perfect Picnic Possets

The lavender sugar in the shortbread gives it a really pretty finish and a delicate scent. A nice variation of this is to spoon some passionfruit curd into the jars, then top with the lemon posset.

Serves 4

Ingredients

  • 3 lemons, ideally unwaxed
  • 600ml double cream
  • 1 vanilla pod, seeds reserved
  • 175g caster sugar
  • For the shortbread:
  • 150g plain flour
  • 100g butter, cubed and softened
  • 50g lavender sugar,
  • Plus10g for sprinkling
  • 2 drops vanilla extract

Method

Zest or finely grate the lemons into a bowl, add the double cream and vanilla seeds and gently whisk together.
Pour the mixture into a medium saucepan and heat slowly over a low heat to just below boiling, then add the caster sugar and dissolve.
Stir continuously over low-medium heat for 3 minutes, bringing slowly to the boil.
Take off the heat, place to one side and allow to cool (around 20 minutes).
Squeeze the lemons through a sieve into a bowl, then whisk in the cooled cream mixture.
Pour carefully into jam jars and seal (or use glasses) and place in the fridge to set.
To make the shortbread, tip the flour into a large mixing bowl, add in the butter and rub together until the mixture looks like fine breadcrumbs. Fold in the lavender sugar and the vanilla extract and work the mixture with your hands until it forms a ball.
Continue kneading the biscuit dough until it is smooth and the bowl sides are clean.
Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 130C Gas mark 1/2.
Remove the dough from the fridge and allow it to get to room temperature so it’s workable.
Lightly flour a work surface and roll out the dough until it is about 1cm thick, 24cm in length and 10cm wide.
Cut out rectangles about 3cm in width (this mixture should make 8 biscuits).
Transfer to a baking-parchment-lined baking tray.
Bake the shortbreads in the oven for 30 minutes until they are very pale gold in colour, remove to a wire rack and sprinkle with some lavender sugar whilst they are still warm.
Leave to cool before serving with the possets.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you