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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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.