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!
2 hours
15 minutes
Easy
10
Bring the cream and sugar to the boil in a thick-bottomed pan.
Add the juice and zest of the lemons. Infuse for 5 minutes.
Pass through a fine sieve into a jug, and then divide between the glasses.
Refrigerate until set.
Top with raspberries and a dusting of icing sugar.
For the Biscuits:
Cream the butter and both sugars. The beat in the eggs one at a time.
Sift the flour, bicarbonate of soda and salt and fold int the batter.
Add the stem ginger and mix well.
Divide into marble-sized pieces and press flat onto a lined baking tray.
Bake at 175°C for 10-15 minutes.
Cool and dust with icing sugar before serving with the posset.
For the Posset:
For the Biscuits:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
