Ingredients
| 300g rhubarb | |
| 220g sugar | |
| zest of 1 lemon | |
| 125ml lemon juice (about 3-4 lemons) | |
| 300ml cream | |
| 200ml Greek yoghurt | |
| GINGER THINS makes 12 / preparation 10 mins / cook 8 mins | |
| 2 egg whites | |
| 50g butter, softened | |
| 50g caster sugar | |
| 50g flour, sifted | |
| ½ teaspoon ground ginger |
Possets are creamy, tangy and tart, simple to make and a great way to finish a meal. This one has a mix of cream and yoghurt so it is less rich than a traditional posset. I have served it with thin ginger biscuits to scoop, but any wafer biscuit is good.
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Instructions
| 1. | Cut the rhubarb into 5cm pieces and put in a pot with 50g of the sugar and 2 tablespoons water. |
| 2. | Cover and cook over a low heat for about 5 minutes until just collapsing. |
| 3. | Cool and divide between six serving glasses or dishes. |
| 4. | Put the lemon zest in a small saucepan with the lemon juice and the remaining sugar over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Keep warm. |
| 5. | Pour the cream into a small, heavy-bottomed pan and heat gently until it comes to the boil. |
| 6. | Pour in the citrus syrup, whisking to combine, cool for about 10 minutes then pour through a sieve into a jug and stir in the yoghurt. |
| 7. | Pour this on top of the rhubarb. |
| 8. | Chill for at least 6 hours, preferably overnight, before serving with the ginger thins. |
| 9. | GINGER THINS |
| 10. | Heat the oven to 200°C and line two baking sheets with baking paper. |
| 11. | Whisk the egg whites until stiff and set aside. |
| 12. | Cream the butter and sugar together until light and creamy. |
| 13. | Fold in the egg whites along with the flour and ginger. |
| 14. | Spoon into a piping bag fitted with an 8mm nozzle and pipe biscuits about 10cm long and 1.5cm wide, leaving a little space between them as they will spread. |
| 15. | Bake for about 8 minutes until golden around the outside. |
| 16. | To make a scoop shape, drape the hot biscuits over the handles of wooden spoons (or similar) while they cool. |
| 17. | Cool on a rack and store in an airtight container. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles