By Trevor O’Keeffe – Head Chef at The Metropole Hotel Cork Lemon Posset Ingredients 600ml double cream 200g golden caster sugar zest 3 lemons, plus 75ml juice Stewed rhubarb 200g rhubarb 100g caster ½ tsp cinnamon Recipe To make the Posset… Put the cream in a big saucepan with the sugar and gently heat, stirring, …
Lemon Posset | Recipe
