Dominic Chapman's glorious orange posset recipe is an exquisite pudding that's sure to win smiles at the end of a meal. This is a very kid-friendly recipe that children can help whip the cream or spoon the rhubarb into glasses. If you can't source grenadine at your local shop, raspberry cordial could substitute.
- For the posset, add the orange zest to a bowl. Squeeze the juice and sieve into the bowl. Add the sugar and stir for 1 minute to dissolve.
- In a separate bowl, whip the cream. As it thickens, trickle in the orange mixture. Continue whisking until stiff then store in a piping bag or container in the fridge until ready to use. This posset is delicate in flavour and can be sweetened with more sugar or 100ml of extra orange juice.
- For the poached rhubarb, peel, trim and cut the rhubarb into batons - reserve the trimmings.
- Combine the sugar, water, orange zest, rhubarb trimmings, grenadine or cordial in a pan.
- Bring to the boil and then leave to cool. Strain the stock syrup through a fine sieve, the liquor should be very pink in colour.
- Add the rhubarb batons to the stock syrup. Bring to the boil, then remove from the heat and leave to cool in the liquor - the rhubarb should be tender but hold its shape.
- Divide the rhubarb into glasses, remove the posset from the fridge and pipe or spoon over the rhubarb and serve.
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Guideline Daily Amounts are calculated for a standard adult woman.