KETO LEMON POSSET WITH ITALIAN CANTUCCI BISCOTTI
 
Prep time
Cook time
Total time
 
A delicious and much healthier version of the dessert combo made famous by celebrity chef Tom Kerridge on his 'Proper Pub Food' TV series.
Author:
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 5 servings
Ingredients
For the Posset:
  • 200g double cream (heavy cream)
  • 30g freshly squeezed and sieved juice of 1 large lemon (or 2 small)
  • 50g erythritol (U.S. option HERE)
  • ½ tsp pure stevia powder (U.S. option HERE)
For the Cantucci Biscotti:
Instructions
To make the Posset:
  1. bring cream and sweeteners to a boil, then turn heat down and let simmer for 2 minutes while you hand whisk gently but constantly.
  2. remove from heat and beat in the lemon juice (make sure you sieved it first); the mixture will thicken a little.
  3. transfer to a glass jug (US option HERE) and let it cool on the worktop, hand whisking from time to time to ensure the erythritol doesn't settle on the bottom.
  4. once completely cooled, hand whisk the mixture one last time, and pour it equally into 5 shot glasses.
  5. refrigerate at least 4 hours, but preferably overnight.
To make the Cantucci Biscotti:
  1. pre-heat oven to 170C static.
  2. roast whole almonds for 3 minutes or until fragrant, and set aside to cool down.
  3. in a small bowl, combine ground almonds, coconut flour, psyllium and sifted baking powder.
  4. put butter, almond extract, erythritol and stevia in a separate, large bowl and beat until light and creamy.
  5. add whole egg, then incorporate the dry ingredients mix (including fennel seeds - if using).
  6. roughly break up the roasted almonds into large chunks (a large knife works best), and add them to the biscotti mixture.
  7. form a rombus (diamond shape) about 20cm (8") x 10cm (4"), 1.5cm (5/8") high.
  8. line an oven tray with a silicone baking sheet (US option HERE) or parchment paper, place the rombus over it and bake for about 18 minutes - until golden brown.
  9. remove from oven and let cool for 10-15 minutes (depending on ambient heat); leave the oven door open for the inside temperature to drop.
  10. cut the rombus into 8 diagonal slices and place back on silicone sheet, cut sides up.
  11. bake for 15 minutes at 110C fan (130C static), flip each slice over and bake for another 15 minutes.
  12. turn off oven, pull tray out half-way and leave biscotti to cool.
  13. once cooled, dust with icing 'sugar' (if using) and serve alongside your possets.
  14. store left-over slices in an airtight container at room temperature.
Notes
Classic Posset is creamy and velvety. If you prefer a denser, more pudding-like texture, simmer the cream for 5 minutes total.

You will have 3 left-over biscotti from this recipe. Macros have been calculated on the basis of 1 posset + 1 biscotto for each serving.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 300 Fat: 29g Net Carbs: 2.5g Protein: 4g
Recipe by at https://staging.queenketo.com/keto-lemon-posset-with-italian-cantucci-biscotti/