Orange posset with rhubarb

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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

Ingredients

Metric

Imperial

Orange posset

Poached rhubarb

  • 250g of rhubarb
  • 1/2 orange, zest only
  • 375ml of water
  • 95g of sugar
  • 1 dash of grenadine syrup

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
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
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
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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