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Andy McFadden’s Lemon Posset with Rhubarb Compote & Vanilla
Serves 4
Ingredients
For the lemon posset
550ml double cream
100g sugar
zest of 4 lemons
125ml lemon juice
For the rhubarb compote
250g rhubarb
80g icing sugar
½ orange, zest and juice
For the vanilla Chantilly
200ml cream
10g icing sugar
½ vanilla pod
To finish
1 lemon
1 lime
1 orange
dried rose petals, crushed
Method
To make the posset, combine the cream, sugar and zest and bring to the boil in a heavy based saucepan. Boil for 3 minutes. Allow to cool, then add the juice and whisk lightly. Pour into the moulds/glasses and allow to set for at least 30 minutes.
For the compote, put everything into a pan and warm gently until the sugar has completely melted. Allow to cool.
For the Chantilly, split the vanilla pod, scrape the seeds and add to the cream and sugar. In a large mixing bowl, beat the cream, sugar and vanilla together with a whisk until soft peaks form.
To assemble, spoon the rhubarb compote on to the possets
Carefully spoon or pipe in the Chantilly and finish with some grated lemon, lime and orange zest and some of the crushed rose petals.
Recipe by Andy McFadden of Glovers Alley by Andy McFadden
Pre-Theatre at Glovers Alley
The dining room at Glovers Alley overlooks Dublin’s St Stephen’s Green, and its stunning blush pink and marble décor is both elegant and sophisticated, the perfect setting to celebrate Mother’s Day or any other special occasion.
The Pre-Theatre Menu offers a taste of Andy’s signature style of refined, modern cooking using the best seasonal ingredients at €35 for two courses or €45 for three courses. It is available Tuesday to Saturday evenings from 6pm to 6.45pm, and for a little added treat, Glovers Alley is offering free parking in The Fitzwilliam Hotel to all Pre-Theatre diners between 6pm and 11pm.
Click here for more information and to make a reservation.