Rhubarb and orange posset
A classic posset with a fresh rhubarb compote at the base. This recipe can be served as small shots for those residents who need calorie recovery or build up.
Ingredients
For the compote:
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Water 200 ml
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Caster sugar 100 g
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Rhubarbeven pieces 500 g
For the Posset:
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Caster sugar 200 g
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Milk powder 40 g
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Lemon zest 40 g
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Orange Zest 20 g
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Lemon juice 120 ml
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Double Cream 1.2 l
Preparation
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For the compote:
- In a pan add the water and caster sugar then bring to the boil.
- Add in therhubarb and simmer for 5 min.
- Blend the compote then pipe equally into the base of the ramekins and chill.
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For the Posset:
- Place the double creamin a pan and bring to the boil with the sugar, milk powder, lemon zest and orange zest for 3 min.
- Remove from the heat and whisk in the lemon juice.
- Pass the mixture then allow to cool slightly before adding into the ramekins.
- Chill for 2 hours or until set.
