Orange posset with rhubarb
Item 1 of 1
- medium
- 12
- 1 hour 30 minutes
Possets make a decadent end to any meal, and Dominic Chapman's gorgeous rhubarb version has a great balance between the tart fruit and rich luscious cream. Orange and rhubarb are a classic flavour pairing and look particularly striking when served in individual glasses.
First published in 2015
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Ingredients
Metric
Imperial
Orange posset
- 3 tbsp of orange zest
- 150ml of fresh orange juice
- 3 tbsp of caster sugar
- 2 egg whites
- 500ml of whipping cream
SAVE RECIPE
Equipment
- Piping bag and nozzle
Method
1
For the posset, add the orange zest and juice to a bowl. Add the sugar and stir for 1 minute to dissolve
- 150ml of fresh orange juice
- 3 tbsp of caster sugar
- 3 tbsp of orange zest
2
Whisk the egg whites until stiff peaks form, set aside
3
In a separate bowl, whip the cream. As it thickens, trickle in the orange mixture. Continue whisking until stiff
- 500ml of whipping cream
4
Fold the whisked egg whites into the cream, then store in a piping bag or container in the fridge until ready to use
5
For the poached rhubarb, peel, trim and cut the rhubarb into batons - reserve the trimmings
- 250g of rhubarb
6
Combine the sugar, water, orange zest, rhubarb trimmings, grenadine or cordial in a pan over a medium heat
- 1/2 orange, zested
- 375ml of water
- 95g of sugar
- 1 dash of grenadine syrup
7
Bring to the boil, then remove from the heat and leave to cool. Strain the stock syrup through a fine sieve, the liquor should be very pink in colour
8
Add the rhubarb batons to the stock syrup. Bring to the boil, then remove from the heat and leave to cool in the liquor - the rhubarb should be tender but hold its shape
9
Divide the rhubarb into glasses, remove the posset from the fridge and pipe or spoon over the rhubarb
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