Cole & Mason | Lemon Possets with Roasted Rhubarb and Ginger
Whatever the weather March throws at us, for me it’s always the time to celebrate that spring is on it’s way. And with longer (and hopefully) warmer days ahead
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Cooking tools:
- Kitchen scale
- Cutting board
- Chef's knife
- Pitcher
- Saucepan
- Ramekin
- Serving glass
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
- Measuring spoon
- Spoon
Ingredients
- Juice of 1 large lemon
- 75g caster sugar
- 300ml double cream
- 400g forced rhubarb, trimmed and cut into 6cm lengths (see Tips)
- 50g caster sugar
- 1 tbsp orange juice or water
- 1 piece stem ginger, drained and finely chopped
- 1tbsp stem ginger syrup (from the jar)
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