This dessert strikes the perfect balance between sweet and tart, making it an elegant yet effortless way to finish a meal. A silky, citrus-infused posset forms the base, enriched with Bourbon vanilla and fresh lemon rind, while a tangy homemade rhubarb coulis adds a vibrant contrast in both flavour and colour.
With just a handful of ingredients and minimal effort, this is a deceptively simple dessert with a restaurant-worthy result.
This recipe was part of Experience #13, where it was served as the final course. You can find other dishes from the evening, along with wine pairings, there.
Ingredients
For the coulis
650g rhubarb (roughly chopped)
60ml water
For the posset
400ml double cream
80g sugar
200g rhubarb coulis
30ml lemon juice
5ml Bourbon vanilla extract
rind of one lemon
Method
Step 1
Make the rhubarb coulis:  Combine the chopped rhubarb and water in a saucepan. Heat over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 10-15 minutes. Increase the heat slightly and bring to a simmer. Cook for an additional 10 minutes or until the rhubarb has completely broken down.
Step 2
Remove from heat and let cool slightly. Using a fine-mesh sieve, strain the rhubarb mixture into a bowl, pressing down on the solids to extract as much liquid as possible. You should have about 300g of coulis.
Step 3
Make the posset: Heat the double cream and sugar in a saucepan over medium heat, stirring occasionally, until the sugar dissolves. Add the vanilla extract, bring to a boil, and cook for a couple of minutes while whisking.
Step 4
Remove from heat and stir in the lemon juice and lemon rind. Gradually whisk in the rhubarb coulis until well combined. Pour the mixture into serving glasses or ramekins and refrigerate for at least 4 hours or until set.
Leftover coulis can be stored in an airtight container in the refrigerator for up to a week and used in other desserts or cocktails.