Citrus Posset with Polenta Biscuits

Makes 4
Preparation time 10 minutes (possets) and 10 minutes (biscuits)
Cooking time 5 minutes on the hob (possets) and 6-7 minutes (biscuits) in the oven at 190c / 375f


300ml cream
75g caster sugar
Zest and juice of 2 lemons
Zest and juice of 1 lime

For the biscuits:
175g butter
250g fine dry polenta
100g plain flour
175g sugar
2 eggs
Grated zest of 2 good sized lemons


  1. Heat the cream and sugar together in a saucepan allowing the sugar to dissolve. Bring to the boil. Add the lemon and lime juice.
  2. Turn off the heat and allow the posset to sit for 5 minutes and then pour into ramekins. Cover with clingfilm and put into the fridge.
  3. Meanwhile cut the peeled rind into matchsticks and boil for a few minutes in water. Store on a saucer in the fridge until needed.
  4. If the possets are set very firmly, remove them from the fridge 20 minutes before serving.

To make the biscuits:

  1. Mix the butter, polenta, and flour until it looks like fine breadcrumbs.
  2. Add the eggs, lemon zest and sugar and mix until you have a very soft dough.
  3. Form into small walnut size balls and place on a greased baking sheet. Flatten out each ball with a fork and bake for 6-7 minutes or until the biscuits are a light golden brown.
  4. Allow to sit on a baking sheet for a minute before moving onto a cooling rack and dusting with icing sugar

To serve Place the ramekin on a side plate with one or two little biscuits dusted with icing sugar alongside. Sprinkle over a few pieces of lemon rind to decorate.