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, until the sugar has melted.
  • Bring to a simmer and bubble for 1 min.
  • Turn off the heat and stir in the lemon zest and juice.
  • Divide between pots or glasses, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

• To make the Stewed rhubarb…
  • Add rhubarb sugar and cinnamon to pot and cook on a medium heat till soft
  • Transfer to bowl and cool down
  • Use the stewed rhubarb to top the lemon posset jars and serve