Saffron & preserved lemon posset with almond filo wafers
SERVES 6-8 / PREPARATION 25 MINUTES PLUS 6 HOURS CHILLING / COOKING 8 MINUTES
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.
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
Remove and discard the seeds and pith of the preserved lemon, rinse the skin and finely chop. 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.
Pour the cream into a small, heavy-bottomed pan and heat gently until it comes to the boil. Pour in the citrus syrup, whisking to combine, then pour through a sieve into a jug. 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.
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. 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.
Cut into 6 or 8 pieces, and bake for 6-8 minutes until dark golden.
Serve the posset with the wafers.