Name: Lemon posset with matzah brittle
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 to 10 servings
Cuisine: Desserts & Baking
Ingredients: For the lemon posset: ,long-life cream 1.2litre,lemon, zested 1,light brown sugar 280g,salt 1/4t,fresh lemon juice 3T,Woolworths Flavourburst strawberries, washed and diced 250g,basil, sliced chiﬀonade 3leaves,For the matzah brittle: ,matzah 4sheets,raw ﬂaked almonds 150g,light brown sugar 270g,unsalted butter 120g,boiling water 2t,flaky salt 1/2t,bicarbonate of soda 1/2t

Easter recipes

Hot cross bun French toast

10 minutes

Tart recipes

Rhubarb-and-custard tart

1 hour 5 minutes

Christmas dessert

Jason Lilley’s mince pies

Baking: 10 minutes

Cabbage recipes

Pan-roasted venison with ’nduja cabbage

5 minutes

Nut recipes

Double lemon pilaf with brown-butter almonds

30 minutes

Brownie recipes

Chocolate brownies with caramel mousse

20 minutes

Coconut recipes

Coconut fish curry with mielie rice

1 hour 20 minutes

Cheesecake recipes

Baklava cheesecake

Custard-filled mince pies with home-made brandy butter

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

200 g unsalted butter, diced and at room temperature
200 g light brown sugar
8 T your favourite brandy (I like to use the Paul Clüver apple brandy)
175 ml Woolworths fresh custard with vanilla seeds
12 Woolworths Our Best Ever mince pies

Method

1 Preheat the oven to 160°C. Place the butter and sugar in a food processor and blend until well incorporated and pale.

2 Slowly add the brandy in 4 batches, making sure it’s well incorporated after each addition. Place the brandy butter into a container; it will keep well in the fridge for 2 weeks or in the freezer for a couple of months.

3 Using a 10 ml syringe, fill each mince pie with custard through the small hole in the top.

4 Bake for 6 minutes, then serve immediately with a generous scoop of brandy butter.

Cook’s note: Roll the butter into a log – you can then slice rounds of butter that fit perfectly on top of the warm mince pies. You can also spread the butter inside a warmed crispy croissant with Cheddar cheese for a little treat to kick-start Christmas Day.

Find more Christmas dessert recipes here.

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

Melkkos with cinnamon-poached pears

Citrus chicken with chimichurri

Easy tuna pasta bake

Lemon posset with matzah brittle

Kosher potato bake for Passover