If you're looking for a ridiculously easy dessert, you need to try making a posset. It's ultimately a soft-set cream (the pectin from the lemon helps to set it), and can be flavoured however you like! We've turned this recipe into a Terry's Chocolate Orange version by simply melting the chocolate on top! See our tips on how to make it just like the video.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
688
Ingredients
For the shortbread
150g
plain flour
30g
cornflour
125g
unsalted butter, chilled
50g
caster sugar, plus extra to sprinkle
1tsp.
vanilla paste
For the posset
450ml
double cream
125g
caster sugar
finely grated zest and juice of 1 orange
finely grated zest and juice of 1 lemon
Directions
Step 1
Make shortbread: preheat oven to 180°C (160°C fan) mark 4. In a food processor, pulse together flours, butter, sugar and vanilla until mixture just comes together. Alternatively, rub mixture between fingers and lightly press into a ball, trying not to overwork the dough.
Step 2
Turn dough out on to a lightly floured surface and roll out to 3mm thick. Cut into 6.5cm fluted rounds and transfer to a lined baking tray. Chill for 30min. Sprinkle with caster sugar and bake for 12-14min until golden. Cool slightly on the baking tray before transferring to a wire rack.
Step 3
Meanwhile, make the posset. Heat the cream and sugar in a medium pan over medium heat until scalding, but not boiling. Whisk in citrus zests and juice and bring up to the boil, bubbling for 3min and whisking constantly. Remove from the heat and set aside.
Step 4
When posset mixture is cool, pour into four small glasses, about 150ml and chill until set, about 1hr. Serve with shortbreads.
GH TIPS:
If you're making the shortbread, it will yield around 26 biscuits.
Want to make it like our video above? All you have to do is melt a whole Terry's Chocolate Orange on top of each posset. If you want to get a bit fancy like we did, hollow our halved oranges (make sure they're level at the base or posset will leak) and keep in the fridge until ready to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
