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
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.