Thursday 19th October 2017
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Serves 4
Preparation time: 2 hours
Cooking Time: 5 minutes

Ingredients
8 rhubarb stalks
200g sugar
200ml water
The seeds of 1 vanilla pod
2 gelatine leaves soaked in cold water for 10 minutes

Ingredients for the mousse:
300ml Cornish clotted cream
½ teaspoon of toasted poppy seeds
75g icing sugar
½ teaspoon vanilla essence
1 tablespoon Frangelico liqueur

Ingredients for the posset:
400ml double cream
100g caster sugar
The juice and zest of 3 limes

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Lime posset, poppy seeds Cornish clotted cream with marinated rhubarb and soft jelly.

METHOD
To make the posset: place the cream, sugar and lime zest in a pan and gently heat until the sugar is melted. Add the lime juice and strain through a fine sieve into 4 glasses. Chill overnight.

Put the sugar, water and vanilla in a pan and bring to boil. Set aside and add half of the rhubarb, thinly sliced, and let marinate for 1 hour.

Pick the marinated rhubarb from the syrup and set aside. Chop the rest of the rhubarb and place in the syrup. Bring to boil and add the soaked gelatine leaves, blend and strain. Let it cool down before serving.

Prepare the clotted cream mousse by whipping all the ingredients together until soft peaks and refrigerate for 1 hour.

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