Serves 12
INGREDIENTS
ORANGE POSSET
- 3 tbsp of orange zest
- 150ml of fresh orange juice
- 3 tbsp of caster sugar
- 2 egg whites
- 500ml of whipping cream
POACHED RHUBARB
- 250g of rhubarb
- 1/2 orange, zest only
- 375ml of water
- 95g of sugar
- 1 dash of grenadine syrup
METHOD
- For the posset, add the orange zest and juice to a bowl. Add the sugar and stir for 1 minute to dissolve.
- Whisk the egg whites until stiff peaks form, set aside .
- In a separate bowl, whip the cream. As it thickens, trickle in the orange mixture. Continue whisking until stiff
- Fold the whisked egg whites into the cream, then store in a piping bag or container in the fridge until ready to use\
- For the poached rhubarb, peel, trim and cut the rhubarb into batons – reserve the trimmings
- Combine the sugar, water, orange zest, rhubarb trimmings, grenadine or cordial in a pan over a medium heat
- 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
- 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
- Divide the rhubarb into glasses, remove the posset from the fridge and pipe or spoon over the rhubarb