Lemon posset with blueberry jam and almond biscuit crumble
To make the blueberry jam
100g of blueberries
50g of caster sugar
add the above to a pan and cook on a medium heat until the fruit breaks down and it starts to look like jam. Put a small blob on a plate and put in the freezer for a short while, check it to see if it is thick. If not return pan to the heat for a while longer. This will become easier with practice.
For the set lemon cream you will need
600ml of double cream
150g of caster sugar
2 lemons
Bring the cream up to the boil then add the sugar, stirring well and simmer for about 3 minutes or until the sugar has completely dissolved. Take off the heat and squeeze the juice form 1 lemon and check the taste add more lemon if you like it lemony. Pour the mix evenly into 6 bowls, spoon in a heaped teaspoon of jam into the centre of the cream and set in the fridge for at least 5 hours.
to make the biscuit you will need
250g of unsalted butter
125g of caster sugar
1 egg yolk
200g of plain flour
100g of plain oats
50g of sliced almonds
Soften the butter overnight, beat the butter and sugar together in a mixing bowl with a wooden spoon until well combined. Beat the yolk in to the mix and toast the almond slices in the oven for a few minutes or in a pan on the stove. Cool and mix into dough. Then add in the flour, almonds and oats and mix with your hands to get a really good mix. Place some parchment paper on a baking tray and with a quarter of the mix just crumble lumps on to the tray. Roll up the left over dough into a long sausage shape in parchment paper. Put in the dough in the freezer for future use or after the dough has chilled for an hour slice into 1cm cookies and bake along with the crumble to enjoy with a nice cuppa.
Take the possets out of the fridge and top with the cooled biscuit crumble, fresh blueberries and black berries. Dust with icing sugar to serve. If you prefer you can omit the crumble from the topping and serve the mini cookies on the side.
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