Lemon Posset with Raspberries & White Chocolate-dipped Butter Buscuit

Kallie Lawrence

Kallie Lawrence from Dover Girls Grammar School in Dover 2018 finalist

My aunt and I have made possets in the past and I have always loved them. Here is my take on them. This tangy, fruity dessert goes amazingly with the butter biscuits.

Method

1. First, whip the cream with the lemon juice, sugar and vanilla until it has reached stiff peaks.

2.Place this mixture into a glass, put cling film over the top and refrigerate whilst you make the biscuit dough.

3.To make the biscuits: In a small bowl cream the butter and sugar together.

4.Next mix in the flour and bring it together with your hands.

5.Leave the dough in its bowl in the fridge for 15 minutes.

6.After taking it out the fridge, roll the dough to a 1cm thickness and cut it into 3 rectangles with a knife.

7.Place the biscuits onto a baking tray lined with parchment paper and run a fork along them to make a pattern.

8.Bake for 12-15 minutes in a preheated oven at a 180 degrees.

9.After cooling, dip them into the melted chocolate so it covers half the biscuit and then leave them to set.

10.While the biscuits are setting, top the posset with the washed raspberries and use a spoon to drizzle some melted white chocolate on the top.

11.Once the biscuits are set, arrange on a plate and serve.

Ingredients

Ingredients for 1 Posset:

-110ml double cream

-½ tsp vanilla extract

-½ tbsp fresh lemon juice

-3 tbsp icing sugar

Toppings

-9 raspberries

-2 squares of white chocolate

For 3 Butter Biscuits

-20g unsalted butter, softened

-5g caster sugar

-30g plain flour

-6 squares of white chocolate