LEMON POSSET WITH PASSION FRUIT AND VANILLA BISCOTTI
As the limerick goes, 'If you're stuck for a pudding and pushed for time, then turn to this recipe and you'll be fine'.
Serves four to six.
YOU WILL NEED
1 litre/1½ pints cream
250g/9oz caster sugar
Juice and rind of 3 lemons
2 large passion fruit
Shortbread or almond biscotti, to serve
Place 900ml/1½ pints of cream in a pan with the sugar, lemon rind and juice. Bring to the boil and simmer for three minutes.
Leave the mixture to cool slightly and then strain through a fine sieve into a jug.
Pour into four to six stemmed glasses, depending on their size.
Chill for at least one to two hours, but overnight is best.
Pour 5mm/¼in of the remaining cream over the top of each one, to balance the richness.
Then cut the passion fruits and scoop out the seeds and pulp.
Decorate with the raspberries and set on plates.
Serve with almond biscotti.