Lemon Posset
By Chef Kevin Dundon
Ingredients
3 tbsp honey
50ml water
4 sticks young rhubarb, sliced
200g strawberries, halved
300ml cream
150g caster sugar
2 lemon, zest and juice
200ml Irish Yogurt Clonakilty Greek Style Natural Live Yogurt,
4 leaves Mint, to decorate – optional
Method
- First, prepare the compote. In a saucepan, over medium heat, warm up the honey with the water. When simmering, add the rhubarb pieces and strawberries. Bring to the boil and reduce the heat to simmer. Cook for 2 minutes or until the fruits starts to soften. Remove from the heat and transfer into a bowl to cool.
- Then, in a second saucepan, over medium heat, place the cream and caster sugar. Bring to a simmer, stirring with a whisk, for a minute or until the sugar is fully dissolved. Remove from the heat and allow to cool for a minute or so.
- While the mixture cools, grate the zest and squeeze the juice from the lemons in a small jug. Whisk in the juice and zest to the cream mixture. The mixture will set lightly like a light custard when the lemon is stirred into the cream, but it won’t set straight away. Then, stir in the Greek style yogurt into the smooth, sharp and creamy posset.
- Pour the lemon mixture into four serving glasses and refrigerate for 3 hours or overnight preferably. When set the posset will hold in the glass.
- When ready to serve, spoon some of the rhubarb and strawberry compote. Decorate with some mint leaves if desired and enjoy chilled from the fridge.
