The Five Bells Inn

The wonderful Five Bells Inn, Clyst Hydon have sent us this delicious recipe from Head Chef Charlotte to share with you all.

The Five Bells is an award-winning pub that serve a careful mix of fine dining dishes with pub classics and earlier this year they made it onto the esteemed Top 50 Gastropubs list.

Charlotte has enjoyed a 20 year career in catering that has included a decade as pastry chef at both Gidleigh Park and the Royal Clarence Hotel. Below is a delicious and simple recipe with basic ingredients that you can hopefully pick up during your essential shopping.

Recipe: Five Bells Lemon Posset and Clotted Cream Shortbread

Ingredients:

For the posset:

425ml double cream

125g caster sugar

3 lemons (juice only)

For the shortbread:

100g butter

80g caster sugar

100g clotted cream

200g plain flour

100g cornflour (use rice flour if you prefer a crunchier biscuit)

Methods:

For the posset:

Juice the lemons. Place the cream and sugar into a saucepan and bring to a boil. Reduce to a simmer on a low heat add the lemon juice. Allow to cook for 3 to 4 mins until it takes on a slight translucent appearance (do not boil again).

Pass through a sieve and allow it to stand and cool for 5 mins. Skim off any air bubbles from the surface.

Transfer to serving glasses and place in the fridge for 2 hours or more (you can make these a day or so in advance).

For the shortbread:

Put the butter and caster sugar into a mixing bowl. Cream together using a handheld mixer or hand whisk until light and fluffy.

Slowly mix in half the flour using a wooden spoon then add the clotted cream and the rest of the flours until you get a firm dough. Wrap the dough in clingfilm and allow it to chill in the fridge for 30 mins.

Meanwhile pre-heat the oven to 170°C or a fan oven to 150°C (Gas Mark 3). Grease and line 2 baking trays with greaseproof paper.

Remove your biscuit dough from the fridge and roll out to 5mm thick. Using cookie cutters of your choice, cut up the rolled out dough. Place the biscuits on a tray and bake for 10-13 minutes until they are pale golden.

Place on a wire rack and cool for 5 mins then sprinkle with caster sugar. Serve alongside the lemon posset with some fresh raspberries.

Thanks to the Five Bells Inn for their recipe, let us know on our socials if you have made this!

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