Lemon & Rhubarb Posset with Pistachio Crumb Recipe

Lemon And Rhubarb Posset

 

Lemon & Rhubarb Posset with Pistachio Crumb (GF)

A delicious recipe that’s easy to make and perfect for the summers. With layers of creamy lemon posset, rhubarb, and pistachio crumble, this dessert is a total showstopper!
Allergens: milk, nuts
Servings 8 people

Ingredients
  

For the Rhubarb:

  • 500 g rhubarb washed, trimmed and cut into roughly 2.5-inch pieces
  • 75 g caster sugar
  • 4 tbsp water
  • 1 orange finely zested and juiced
  • 1 vanilla pod seeded

For the Lemon posset:

  • 1.2 ltrs double cream
  • 400 g caster sugar
  • 8 lemons finely zested and juiced
  • 75 g pistachio nuts (unsalted) finely chopped

Instructions
 

  • Preheat the oven to 180˚C.
  • Put the rhubarb in a single layer in a heatproof dish and sprinkle over the sugar, orange zest and vanilla seeds. Add the orange juice and water and bake for 30 – 40 minutes, or until the rhubarb is soft but still retains its shape. Leave to cool completely.
  • Reserve some of the prettiest stalks to decorate the tops of the possets and chop the rest into small pieces. Line the base of 8 Martini glasses with a good tablespoon of the chopped rhubarb.
  • Next, make the posset. Simply put the cream and sugar into a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat and bring to a boil.
  • Remove from the heat and immediately whisk in the lemon zest and juice. Pour the mixture into a cold jug and leave to cool slightly before dividing it between the glasses.
  • Pour the posset carefully down the edge of each glass to avoid making the rhubarb float up. Pop the glasses in the fridge for about 4 hours or until set.
  • To serve, sprinkle the pistachios around the edge of each glass and slice the remaining rhubarb sticks lengthways and artfully arrange them on top.

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