I served my posset with a dollop of cream, some reserved rhubarb, a sprig of fresh mint and a sprinkling of crushed pistachio, with a few stem ginger cookies. Top tip – if your rhubarb is a ...

I served my posset with a dollop of cream, some reserved rhubarb, a sprig of fresh mint and a sprinkling of crushed pistachio, with a few stem ginger cookies.

Remove the biscuits from the oven and let them cool on the baking tray. 4. Serve the lemon posset with a spoonful of macerated rhubarb and a shortbread biscuit crumbled on top.

You can use poached apricots or peaches instead of rhubarb, if you prefer. Serves 6 Put the rhubarb, water and sugar in a pan over a medium heat, cover and poach for 5-10 minutes until soft.

Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice ...

With posset, a rich, creamy texture is of the utmost ... but any seasonal poached fruit, like rhubarb, stone fruit or berries, works well. She also contends that a piece of crumbly, buttery ...

For a zesty dessert you can serve straight from the fridge, look no further than lemon posset mousse, which I've tweaked here with the addition of poached rhubarb. The lemon and rhubarb give it ...

If you walk near gorse, or whin as it’s also known, on a warm morning the air will be filled with a coconut-like scent. In Celtic mythology it was thought to protect against misfortune and was ...

Fresh or cooked fruit, such as berries or rhubarb, for serving In a medium saucepan over medium-high heat, combine the heavy cream, crème fraîche, sugar and lemon zest.