For a zesty dessert you can serve straight from the fridge, look no further than lemon posset mousse, which I've tweaked here with the addition of poached rhubarb.
The lemon and rhubarb give it sharpness which the sugar and double cream rein in beautifully. Try serving it with shortbread on the side - the contrast in textures gives it an extra edge.
The recipe doesn't require any special equipment but ideally you'd serve it in large martini glasses.
Lemon posset mousse with poached rhubarb
Serves 6
Lemon posset
3 lemons
110ml fresh lemon juice
3tbsp caster sugar
2 egg whites
500ml extra-thick double cream
First, gently grate the zest from the lemons then add the zest, lemon juice and sugar to a large bowl and stir until the sugar has dissolved.
Whisk the egg whites in a bowl until they form stiff peaks then set aside. Add the cream to a bowl with the lemon mixture and whisk until stiff, then fold in the egg whites before transferring the mixture to a clean piping bag or container. Refrigerate until ready to use.
Poached rhubarb
250g pink rhubarb
100g sugar
400ml water
Zest of half an orange
1 capful grenadine liquor
Peel and trim the rhubarb then cut it into batons measuring 1cm by 5cm.
Add the sugar, water, orange zest and grenadine to a pan. Stir well and bring the mixture to a simmer over a medium heat for two minutes then remove from the heat. Strain the syrup through a fine sieve to remove the zest.
Add the rhubarb batons to the pan and bring it to the boil, then remove the pan from the heat and leave the rhubarb to cool in the stock. The rhubarb should be tender but retain its shape.
When the rhubarb has cooled to room temperature divide it between the chilled martini glasses. Remove the lemon posset from the fridge and pipe or spoon it over the rhubarb. Place the glasses back in the fridge until ready to serve.
WINE MATCH
2003 Montbazillac, Chateau Tirecul-La-Graviere (Raeburn Fine Wines, £22)
Honeysuckle and quince flavours are balanced by orange blossom and a zesty acidity.
The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.
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