Ingredients
| 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 | |
| sugar |
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.
Instructions
| 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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