Mary Miso - Recipes for every day - Cookbooks
Lemon posset:
5 dl double cream
140 g sugar
2 lemons, zest
60 g lemon juice
Poached rhubarb:
150 g sugar
3 dl fruit tea
1 vanilla pod, halved, pulp scraped out
1 cinnamon stick
4 slices ginger
100 g raspberries (frozen)
600 g rhubarb, peeled
Macadamia milk crumbles:
40 g milk powder
40 g white flour
12 g cornflour
25 g sugar
2 g salt
55 g butter, liquid
50 g macadamia nuts, roughly chopped
20 g milk powder
70 g white chocolate, melted
Lemon Posset:
Bring the double cream and sugar to the boil. Boil for 1 minute. Add the lemon zest and juice.
Pour the lemon posset into a bowl. Place the bowl on a cold water bath and leave the lemon posset to cool.
Leave to set in the fridge for 3 hours or overnight.
Poached rhubarb:
Preheat the oven to 180°C (fan oven).
Cover the sugar with water and heat until the sugar turns a golden yellow colour. Deglaze with fruit tea.
Add the vanilla pod and seeds, cinnamon stick, ginger slices and raspberries. Simmer for 5 minutes until the sugar has dissolved.
Place the rhubarb in a gratin dish. Pour the stock over it. Cover with aluminium foil and cook for approx. 15 minutes until soft.
Remove the rhubarb from the oven when it is firm to the bite, it will continue to infuse in the hot stock.
Macadamia milk crumbles:
Preheat the oven to 120°C (fan oven).
Line baking trays with baking paper.
Mix the milk powder, flour, cornflour, sugar and salt in a bowl.
Add the melted butter and mix until crumbles form. Add the macadamia nuts.
Spread the crumbles on the baking trays and bake in the oven for 40 minutes. Turn after 20 minutes.
Remove, crush the crumbles with a spatula and mix with the remaining milk powder. Leave to cool.
Pour the melted white chocolate over the crumbles and mix until the crumbles are coated with chocolate.
Spread the crumbles back onto the baking trays and leave to set in the fridge.
Spoon the lemon posset onto plates or bowls. Slice the rhubarb and scatter over the lemon posset.
Sprinkle the macadamia milk crumbles on top.
