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.
Dairy
Desserts
Ingredients
Rhubarb and orange posset
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£4.25
For the compote:
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Water 200.0 ml
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Caster sugar 100.0 g
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Rhubarbeven pieces 500.0 g
For the Posset:
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Caster sugar 200.0 g
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Milk powder 40.0 g
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Lemon zest 40.0 g
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Orange Zest 20.0 g
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Lemon juice 120.0 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.
