Lemon & Blackberry Posset With Lemon & Ginger Biscuits

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• Step 1

  Put the cream and lemon zest strips in a pan and bring gently to a simmer, NOT a boil.

• Step 2

  Remove the zest strips, add the sugar and bring to the boil, stirring to fully dissolve the sugar. Cook for 2 minutes, then take off the heat and stir in the lemon juice.

• Step 3

  Put 3 or 4 blackberries into each of 6–8 glasses, pour over the posset and transfer to the fridge to chill and set.

• Step 4

  For the biscuits, cream the butter, sugar and grated lemon zest together in a bowl.

• Step 5

  Add the flour, cornflour, polenta and ginger, and mix gently to combine. Roll the dough into a log, about 40–50mm in diameter, wrap in clingfilm and chill for 1 hour.

• Step 6

  Preheat the oven to 140°C fan/160°C/Gas 3.

• Step 7

  Cut the chilled dough into rounds, about 1.5cm thick, and dip each in the extra sugar, to coat both sides.

• Step 8

  Transfer to a lined baking sheet and bake for about 12 minutes, until just turning golden. Remove and leave to set on the baking sheet for a few minutes, before transferring to a wire rack to cool completely.

• Step 9

  Serve the possets with the biscuits.

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