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Sicilian Lemon Posset and Stem Ginger Biscuits

by Neil Forbes

Creamy, smooth and oh so elegant, what else would you expect form Cafe St Honore’s head chef Neil Forbes? Made even more of a taste sensation with Graham’s butter and cream. Thanks Neil!

Prep time

2 hours

Cook time

15 minutes






For the Posset:

Step 1

Bring the cream and sugar to the boil in a thick-bottomed pan.

Step 2

Add the juice and zest of the lemons. Infuse for 5 minutes.

Step 3 

Pass through a fine sieve into a jug, and then divide between the glasses.

Step 4

Refrigerate until set.

Step 5

Top with raspberries and a dusting of icing sugar.

For the Biscuits:

Step 6

Cream the butter and both sugars. The beat in the eggs one at a time.

Step 7

Sift the flour, bicarbonate of soda and salt and fold int the batter.

Step 8

Add the stem ginger and mix well.

Step 9

Divide into marble-sized pieces and press flat onto a lined baking tray.

Step 10

Bake at 175°C for 10-15 minutes.

Step 11

Cool and dust with icing sugar before serving with the posset.


For the Posset:

  • 900 ml Graham’s double cream
  • 225g unrefined caster sugar
  • 4 organic Sicilian lemons, zested and juiced
  • Handful of Blairgowrie raspberries
  • Icing sugar

For the Biscuits:

  • 250g softened Graham’s unsalted butter
  • 170g unrefined caster sugar
  • 170g light brown sugar
  • 370g strong white flour
  • 2 eggs
  • 4g bicarbonate of soda
  • Pinch of salt
  • 50g chopped stem ginger
  • Icing sugar