Lemon cream pots with Les Filles 2009 Blanc de Blanc
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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
lemon wafers
¼ cup (35g) plain (all-purpose) flour
¼ cup (40g) icing (confectioner's) sugar
2 eggwhites
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.

 

Wine Match - Les Filles 2009 Blanc de Blanc

 

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