Rhubarb Ginger Possets

INGREDIENTS

1 1/4c 33% whipping cream
1/4 c + 1 tsp sugar
1/4 c Frostbites Rhubarb Ginger Cordial
1 1/2 Tbsp fresh lime juice

METHOD

Heat cream with sugar in a saucepan on low to medium heat. Stir often until sugar dissolves.
Bring to a low boil continuing to stir. Let boil for 1 minute.

Remove from heat and add cordial and lime juice.
Pour into your tiniest serving vessels, like a small ramakin or dessert wine glasses (shown here).

Put in fridge for minimum 2 hours, I personally like the firmer texture on day 2 but if you want silky light as air "custard" you can eat after 2-3 hours.

As always, you can interchange cordial flavours to mix it up. use what is on hand!

I topped these possets with poached rhubarb and chopped pistachios.
To poach the rhubarb, dice 1/2 c fresh rhubarb (score some at the farmers market, in season right now) and add 1 Tbsp of cordial with 1/2 Tbsp water in a small pan. Cook very low until the rhubarb soften and liquid slightly thickens. Let cool and spoon the tiniest amount over the set posset.

I also love serving these with tiny shortbread cookies for a bigger dessert experience.