Lemon Posset with Lemon Wafers
Photography by Photography by Simon Devitt.
One of the simplest desserts, this mixture can also be poured into a pre-baked sweet tart case for a variation on the traditional lemon tart.
Serves: 6
INGREDIENTS
450ml cream
100g caster sugar
finely grated zest and juice of 2 small lemons
Lemon Wafers
60g soft butter
80g caster sugar
40g plain flour
zest of 1 lemon
½ teaspoon ground ginger
1 egg white
METHOD
Lemon Posset: Place the cream, sugar and lemon zest into a heavy based saucepan and bring to the boil. Simmer for 5 minutes then remove from the heat and pour in the lemon juice. Stir well to combine. Strain into a jug and divide between 6 small dishes, glasses or demitasse cups. Cover and chill until set – at least two hours.
Wafers: Preheat the oven to 180ºC – fan bake. Place all the ingredients in a food processor and blend until smooth. Using a spatula, spread the mixture very thinly over a baking sheet lined with a Teflon sheet or baking paper. Lightly grease the tray to prevent the liner moving. Bake about 8-10 minutes or until golden all over. Cool then break into pieces to serve. Serves 6
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