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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.