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Recipe Detail Page
Family-Style Lemon Posset with Rhubarb
Spring 2023
In this classic British dessert, rich custard is topped with tart baked rhubarb, crushed shortbread cookies and fresh mint. To simulate English double cream, we reduce whipping cream with sugar to boost the fat content. When doing this, be sure to use a large pot, as the mixture will rapidly boil upward.
Serves 6 to 8
POSSET
3 1/4 cups (810 mL) whipping cream
1 1/4 cups (310 mL) granulated sugar
1 tsp (5 mL) finely grated lemon zest
1 vanilla bean
1/2 cup (125 mL) strained fresh lemon juice
RHUBARB
3 stalks Ontario hothouse rhubarb, trimmed, cut into 1-inch (2.5-cm) pieces (about 2 cups)
1/3 cup (80 mL) granulated sugar
1 tsp (5 mL) fresh lemon juice
ASSEMBLY
1/2 cup (125 mL) coarsely crushed shortbread cookies
2 tbsp (30 mL) torn mint leaves
1. For the posset, set a fine-mesh sieve over an oval 9-cup (2.25-L) dish, about 8 x 11 inches (20 x 28 cm). Set aside.
2. Combine cream with sugar and zest in a very large, deep pot. Split and scrape seeds from vanilla bean. Reserve seeds for rhubarb. Add pod to cream mixture, then set over medium-high heat. Cook, stirring often, until sugar is fully dissolved. Bring to a full boil and continue cooking, stirring occasionally, until mixture has reduced to 3 1/4 cups (810 mL), about 7 minutes. Remove from heat and immediately stir in lemon juice. Cool 5 minutes.
3. Stir mixture, then strain into prepared dish. Chill in refrigerator, uncovered, until posset is set, about 4 hours. Cover tightly with plastic wrap and refrigerate up to 1 day.
4. For the rhubarb, position rack in centre of oven. Preheat to 325°F (163°C).
5. Combine rhubarb pieces with sugar, lemon and reserved vanilla seeds in a medium bowl. Let stand, stirring occasionally to blend flavours and dissolve any lumps of sugar, about 20 minutes. Scrape into a 9 1/2-inch (24-cm) glass pie plate. Roast in centre of oven until rhubarb is tender and syrupy, 25 to 30 minutes. Transfer pan to a wire rack and cool completely. Cover and chill in refrigerator until posset is ready.
6. To serve, remove rhubarb from syrup, then scatter over top of posset. (Leftover syrup can be mixed with soda water for a sweet-tart drink.) Sprinkle with shortbread and mint. Serve immediately.
Serves 6 to 8
