Lemon posset with fennel biscotti.

From Tom Kerridge's Proper Pub Food.

Three simple ingredients is all it takes to make a posset, a wonderfully light dessert to serve at the end of a hefty Sunday roast.

Ingredients
For the posset
425ml double cream
125g sugar
2 lemons, juice only
For the biscotti
95g butter
60g sugar
2 free-range eggs
225g/8oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
50g chopped toasted almonds
½ tbsp fennel seeds
icing sugar, for dusting
Preparation method
-For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.
-Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.
-For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.
-Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). -Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.
-Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough.
-Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes.
-After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.
-Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset.