Photo: Ernest Porzi
Lemon posset with fennel biscotti
12 ingredients
30 min + 2 hr
Serves 6
openrecipes
Three simple ingredients is all it takes to make a posset, a wonderfully light dessert to serve at the end of a hefty Sunday roast.
Estimated Nutrition (whole recipe, rough)
781
Calories
22g
Protein
24g
Fat
119g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 425ml/¾ pint double cream
- 125g/4½oz sugar
- 2 lemons
- 95g/3¼oz butter
- 60g/2¼oz sugar
- 2 free-range eggs
- 225g/8oz plain flour
- 1 tsp baking powder
- pinch salt
- 50g/1¾oz chopped toasted almonds
- ½ tbsp fennel seeds
- , for dusting icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes