Mango Posset and Coconut Biscuits

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Here’s the dessert recipe from our pop-up restaurant in the Oyster Bar last night with the students from our 4 week course, it was utterly delicious!

Ingredients :

  • 1 lemon (zest & juice)
  • 1 tbsp of mango purée
  • 55g caster sugar
  • 210ml double cream



  • In a large pot place cream & sugar, zest and bring to a boil then boil for 3 minutes.
  • Add juice & mango and pass through a sieve .place into glass and set over 1 hour period.



  • 50g butter
  • 75g plain flour
  • 75g desiccated coconut
  • 75g oats
  • 60g caster sugar
  • 40g dried mango (chopped)
  • 1 tbsp water
  • 1 tsp golden syrup



  • Place all dry ingredients into a bowl and mix well.
  • Now add water, mango & water mix into dough ball.
  • Roll into walnut size ball and mark & flatten with a fork.
  • Place on baking paper cook @180c 15 minutes.