Lemon posset with fennel biscotti recipe
"Three simple ingredients is all it takes to make a zingy, refreshing lemon posset..."
INGREDIENTS
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425ml/¾ pint double cream
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125g/4½oz sugar
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2 lemons, juice only
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95g/3¼oz butter
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60g/2¼oz sugar
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2 free-range eggs
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225g/8oz plain flour, plus extra for dusting
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1 tsp baking powder
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pinch salt
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50g/1¾oz chopped toasted almonds
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½ tbsp fennel seeds
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icing sugar, for dusting
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