½ preserved lemon
pinch saffron
125ml lemon juice (about 3 lemons)
150g sugar, plus 4 tablespoons extra
500ml cream
4 sheets filo pastry
75g butter, melted
50g almonds, chopped

Posset is a rich and creamy dessert set with citrus juice. Here I have added preserved lemon and a hint of saffron, and served it with a simple crunchy wafer.


1.Remove and discard the seeds and pith of the preserved lemon, rinse the skin and finely chop.
2.Put the preserved lemon and saffron in a small saucepan with the lemon juice and 150g sugar over a low heat. Bring to the boil, stirring occasionally, until the sugar has dissolved. Keep warm.
3.Pour the cream into a small, heavy-bottomed pan and heat gently until it comes to the boil.
4.Pour in the citrus syrup, whisking to combine, then pour through a sieve into a jug.
5.Pour the posset into 6-8 glasses and spoon over equal portions of the preserved lemon from the sieve. Chill for at least 6 hours.
6.For the wafers, heat the oven to 200°C. Lay a piece of filo on a baking sheet and brush with butter, lay another on top and brush with butter. Continue with the remaining sheets.
7.Sprinkle half of the pastry with half the almonds and a little sugar then fold the filo in half over them. Sprinkle over the remaining almonds and sugar.
8.Cut into 6 or 8 pieces, and bake for 6-8 minutes until dark golden.
9.Serve the posset with the wafers.

Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles

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