Rhubarb, Ginger and Lemon Posset

Name: Rhubarb, Ginger and Lemon Posset
Ingredients: 150g caster sugar; 600 ml double cream; 2 lemons, zest; 75ml lemon juice; Knob of ginger grated; 500g rhubarb; 4 tbs ginger syrup; Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest and ginger.; Chill for 4 hours, or overnight.; Roast the rhubarb in syrup for 10 minutes at 200c and then cool.; Top the possets with rhubarb and serve.

www.jamesmartinchef.co.uk

Super easy to make, this Rhubarb, Ginger and Lemon Posset utilises seasonal ingredients in a beautiful traditional dessert!

View full recipe on www.jamesmartinchef.co.uk

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Ingredients

150g caster sugar
600 ml double cream
2 lemons, zest
75ml lemon juice
Knob of ginger grated
500g rhubarb
4 tbs ginger syrup
Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest and ginger.
Chill for 4 hours, or overnight.
Roast the rhubarb in syrup for 10 minutes at 200c and then cool.
Top the possets with rhubarb and serve.