10 Jul Pomegranate possets with lemon and pistachio biscotti

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This gem of a fruit makes the prettiest pink puds, as these possets prove. The nutty, zesty crunch of the biscotti makes a tasty foil for the tangy cream.

Serves 4-6
For the posset
180ml pomegranate juice
600ml double cream
135g caster sugar
Zest of ½ lemon

For the biscotti
250g plain flour
1 tbsp baking powder
250g caster sugar
110g pistachios
Zest of ½ lemon
2 eggs
1 egg yolk

To serve
50g pomegranate seeds
Zest of 1 lemon

 

Source: www.sbs.com.au/food/recipes

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