LAWRENCE MURPHY: A pink posset delight for kids
A few weeks ago I had the pleasure of showing Chidham Primary School pupils how to make fresh pasta and tomato sauce.
I really enjoyed the reaction of the pupils as they turned eggs and flour into dough and rolled it through the pasta machine to make linguine.
Big smiley faces with the odd splash of tomato sauce on '“Â and completely clean bowls '“ were proof of the pudding.
If you want to get childrenÂ interested in cooking, choose a recipe that's easy to complete that they'llÂ enjoy eating.
This recipe for rhubarb posset is an ideal one for budding chefs.Â
For rhubarb syrup:Â
400g chopped rhubarb
For the posset:
600ml double cream
Juice of half lemon
140ml rhubarb syrup
1 Make the rhubarb syrup by putting the rhubarb, water and sugar in a sauce pan. Bring to theÂ boil and simmer gently for 10 to 15 minutes.
2 Strain the liquid and put back on the heat and reduce to 140ml and allow to cool.
3 To make the the possets put the sugar and cream into a large saucepan and bring to the boil, then turn down to simmer.
4. Simmer for twoÂ minutes.
5. Put the rhubarb syrup and lemon juice into a jug and pour the simmered cream onto it while whisking.
6. Pour the pink cream into small pots or ramekins and allow to cool. Put them in the fridge for aÂ couple of hours to set.Â