Orange Posset with Rhubarb Compote
A creamy orange dessert layered with rhubarb compote. The compote adds colour and a delicious tangy flavour that complements the creamy posset perfectly.
Servings: 4
Equipment
- 4 glasses about 140ml (4½ floz) in volume
- saucepan
Ingredients
For the Rhubarb compote
- 350 g slender sticks of rhubarb washed (12oz)
- 1 orange
- ½ lemon
- 3 tablespoons caster sugar
For the Orange Posset
- 300 ml double cream (½pt)
- 75 g caster sugar (3oz)
- 2 oranges
To complete (optional)
- 1 slender stick of rhubarb washed
- 1 orange peeled and sliced
Instructions
To make the compote
- wash and remove the ends of 350g (12oz) rhubarb. Cut the rhubarb into roughly 2cm (1in) pieces and put into a small pan. Grate the zest of the orange and add half to the rhubarb (Resereve the half the remaining zest for to finish). Squeeze the juice from the orange and ½ lemon and add to the pan.
- Set the pan on the hob over a low to medium heat. Allow the rhubarb to cook and break down, stirring periodically. Add 3 tablespoons of sugar and stir. Continue cooking until it has substantially reduced in volume and is a nice thick mixture. Taste and add a little more sugar as necessary.
Meanwhile make the orange posset.
- Finely grate the zest from one orange then squeeze the juice from 2 oranges.
- Place 300ml (½pt) double cream and 75g (3oz) sugar into a saucepan. Stir to combine. Set on the hob over a low light to allow the sugar to dissolve. Once the sugar is dissolved increase the temperature. Allow the cream to come to the boil and boil for 3 minutes, stirring continuously.
- Take off the heat. Add the orange zest, and orange juice. Stir thoroughly. The cream will begin to thicken fairly instantly.
- Carefully divide about half of the prepared posset into your chosen dishes. Wipe the container clean as necessary with a clean cloth. Place the containers in the fridge for about 30 minutes to allow the posset to firm up.
- Once the rhubarb compote has completely cooled and the individual possets in the fridge have set. Add a layer of the rhubarb compote to the chilled possets. Then top with the remaining posset.
- Place them into the fridge and chill for at least 2 hours. Sprinkle the reserved orange zest on top before serving.
To complete (optional)
- Meanwhile, trim the ends off the rhubarb stem. Cut the stem into 5 – 6cm (2-2½in) long batons. Lay them on a baking tray. Roast at 180℃ (160℃ fan)/350°F/gas mark 4 for about 10 minutes. They should be tender when a sharp knife is inserted. Remove from the oven and set the batons aside to cool.
- Serve the possets with the roast rhubarb batons and a slice of orange accompanied with a shortbread biscuit if desired.
Notes
Cooks Notes
The possets can be made the day ahead and left covered in the fridge until required.
Use forced rhubarb for this dessert, when available its colour will provide a richer colour than summer rhubarb.