Lemon Posset with Black Pepper Butter Biscuits

A lemon dish with a twist


  • lemon possets:
  • 600 ml double cream
  • 110 g caster sugar
  • 1/2 tsp vanilla extract
  • 2 lemons (juice)
  • 175 g butter
  • black pepper butter biscuits:
  • 100 g caster sugar
  • 250 g plain flour
  • 1/4 tsp freshly ground black pepper
  • icing sugar for dusting


  1. Lemon Possets:
  2. Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.
  3. Remove from the heat and whisk in the lemon juice.
  4. Strain the mixture into a jug before pouring into the ramekins. Leave them to cool and refrigerate for 4-6 hours before serving.
  5. Serve with black pepper biscuits.
  6. Black Pepper Butter Biscuits :
  7. Preheat the oven to 160°C (325°F/Gas 3).
  8. Mix all of the ingredients together in a food processor.
  9. Roll small pieces of the dough into thin lengths and trim to an even length.
  10. Place on a greased tray and bake for 10-15 minutes until they have spread out but are not coloured.
  11. Cool and dust with icing sugar.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register