Andy McFadden's Lemon Posset with Rhubarb Compote & Coconut Mousse.


Serves: 4

For the lemon posset:

  • 550ml double cream
  • 100g sugar
  • Zest of 4 lemons
  • 125ml lemon juice

For the rhubarb compote:

  • 250g rhubarb
  • 80g caster sugar
  • ½ orange, zest and juice
  • 2 tbsp water

For the coconut mousse:

  • 205g coconut puree
  • 30g double cream
  • 15g milk
  • 35g malibu
  • To finish:
  • 1 lemon
  • 1 lime
  • 1 orange
  • Dried rose petals, crushed


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 glasses and allow to set for at least 30 mins.

For the coconut mousse, mix all ingredients together and place in cream whipper and charge once.

For the compote, put everything into a pan and warm gently until the sugar has completely melted and the rhubarb starts to break down into a compote consistency.

Allow to cool.

To assemble, spoon the rhubarb compote on to the possets

Carefully spoon or pipe in the coconut mousse on top, and finish with some grated lemon, lime and orange zest and some of the crushed rose petals.