Lemon cream pots with Les Filles 2009 Blanc de Blanc
2 cups (500ml) double (thick) cream
½ cup (110g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
¼ cup (60ml) lemon juice
double (thick) cream, to serve
¼ cup (35g) plain (all-purpose) flour
¼ cup (40g) icing (confectioner's) sugar
40g butter, melted
2 teaspoons finely grated lemon rind
Step One: Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes.
Step Two: Remove from heat, add lemon rind and juice and stir to combine.
Step Three: Set aside for 5 minutes to cool slightly.
Step Four: Pour into 4 x ¾ cup-capacity (185ml) dishes and refrigerate for 3–4 hours or until set.
Step Five: Preheat oven to 180ºC (355ºF).
Step Six: To make the wafers, place flour, icing sugar, eggwhite, butter and rind in a bowl and mix well to combine.
Step Seven: Place a teaspoonful of mixture on a lightly greased baking tray and spread to create a 12cm strip.
Step Eight: Repeat with remaining mixture, leaving space for wafers to spread.
Step Nine: Bake for 6–8 minutes or until light golden.
Step Ten: Cool on trays. Top pots with cream and serve with wafers.