Lemon Posset with Lemon Wafers
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.