Rhubarb and Orange Posset

Name: Rhubarb and Orange Posset
Yield: 15
Ingredients: 500.0g Rhubarb, even pieces; 300.0g Caster sugar; 200.0ml Water; 40.0g Milk Powder; 120.0ml Lemon juice; 0.0g Caster sugar; 40.0g Lemon zest; 20.0g Orange Zest; 1.2l Double cream

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.

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For the compote:

Rhubarb, even pieces 500.0 g
Caster sugar 300.0 g
Water 200.0 ml

For the Posset:

Milk Powder 40.0 g
Lemon juice 120.0 ml
Caster sugar
Lemon zest 40.0 g
Orange Zest 20.0 g
Double cream 1.2 l

Desserts

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.

...

Preparation

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.
For the Posset:
- Place the Double cream in 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.

Desserts

Thank you

Rhubarb and Orange Posset

Ingredients