Lemon Posset and Pistachio Shortbread
My Italian travels have taken me to the home of lemons and Bronte pistachios, so, with these treats in my suitcase, I thought this would be a good way to enjoy the special ingredients, prepared simply.
Lemon Posset
Serves 4
Ingredients
1 unwaxed lemon, zest and juice removed and separated
50-75g caster sugar, depending on personal taste
300ml double cream
Method
Set aside four small glass dishes or ramekins. Put the lemon zest, sugar and cream into a small saucepan. Set the heat to a moderate level and stir regularly until the cream starts to simmer. Pull the pan off the heat and add the lemon juice. Stir until the juice is evenly mixed in. The mixture will thicken quickly.
Pour into the dishes or ramekins, cover and chill for at least three hours before serving. This is an excellent pudding to make ahead. Serve on its own or with a little biscuit, such as a pistachio shortbread.
Pistachio Shortbread
Makes around 18 small biscuits
Ingredients
45g whole pistachios
150g plain flour
100g salted butter
50g caster sugar
Method
Chop the pistachios roughly, either by hand or in a food processor. Remove from the food processor, if using, and set aside.
Now, mix together the flour, butter and sugar. This can be done very quickly in a food processor, or in a bowl with a wooden spoon. Bring together to form a stiff but smooth mix.
Add the pistachios and mix through. Form the dough into a log, around 2-3cm in diameter and wrap in paper. Chill in the fridge for at least 20 minutes, but the dough will happily keep for up to three days once made.
To bake the biscuits, preheat the oven to 180C/160C Fan/Gas Mark 4. Line a large baking tray with non-stick baking paper and set aside.
Cut the shortbread into 3mm thick slices and lay the discs out onto the prepared tray. Bake for 8-12 minutes until lightly coloured. Remove from the oven and set aside to cool. These are best eaten within three days of baking and stored in an airtight container.
With my thanks to I Love Fruit and Veg from Europe for organising and hosting this visit, which I attended as their guest.