Irish Yogurts Clonakilty Lemon Posset
Making a Classic dessert, Lemon Posset using Irish Yogurts Clonakilty velvety Greek Style Yogurts. with a rhubarb and strawberry compote.
A must try this week. Check many more recipe on www.irish-yogurts.ie and www.staging.kevindundon.com
Ingredients
- 3 tbsp honey
- 50 ml water
- 4 sticks young rhubarb sliced
- 200 g strawberries halved
- 300 ml cream
- 150 g caster sugar
- 2 lemon zest and juice
- 200 ml Irish Yogurt Clonakilty Greek Style yogurt
- 4 leaves basil to decorate – optional
Method
- First, prepare the compote. In a saucepan, over medium heat, warm up the honey with the water. When simmering, add the rhubarb pieces and strawberries. Bring to boil and reduce the heat to simmer, cook for 2 minutes or until the fruits starts to soften. Remove from the heat and transfer into a bowl to cool.
- Then, In a second saucepan, over medium heat, place the cream and caster sugar. bring to simmer, stirring with a whisk, for a minute or until the sugar is fully dissolved.
- Remove from the heat and allow to cool for a minute or so.
- While the mixture cools, grate the zest and squeeze the juice from the lemons in a small jug.
- Whisk in the juice and zest to the cream mixture. The mixture will set lightly like a light custard when the lemon is stirred into the cream, but it won’t set straight away.
- Then, stir in the Greek style yogurt into a smooth, sharp and creamy posset.
- Pour the lemon mixture into four serving glasses and refrigerate for 3 hours or overnight preferably.
- When set the posset will hold in the glass.
- When ready to serve, spoon some of the rhubarb and strawberry compote. Decorate with some basil leaves if desired and enjoy chilled from the fridge.
