Lemon Posset, Poached Newforge Rhubarb and Pistachio & Orange Biscuits from Newforge House
900ml double cream
250g caster sugar
125ml lemon juice (c.4 lemons)
1. Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Turn down the heat and simmer gently for 5 minutes.
2. Add the lemon juice, mix well and bring back to the boil. Remove from the heat and allow to cool for 10 minutes.
3. Pour the lemon cream mixture into eight large serving glasses and refrigerate for three hours.
150g caster sugar
60ml Elderflower Cordial
1 lemon, zested and juiced
1. Heat oven to 180C. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides that is big enough to hold the rhubarb in a single layer. Pour over the cordial, juice and zest, and sprinkle on the sugar.
2. Cover with foil and roast for 10 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
3. Once cool gently transfer the rhubarb & cooking syrup to a lidded plastic container and store in the fridge for up to one week.
Pistachio & Orange Meringue Biscuits
(Dairy & Gluten-Free)
150g shelled unsalted pistachios
175g caster sugar
3tbsp finely grated orange zest
50g plain gluten-free flour
3 large egg whites
1. Preheat the oven to 160C fan. Line 2 large baking sheets with non-stick liner.
2. In a food processor, blitz the pistachios into small chunks. Remove approx one-quarter of the chunks and leave to one side. Continue to blitz the remaining pistachios to a powder. Don’t worry if some little chunks remain.
3. Transfer the powdered pistachios to a bowl and stir in 115g of the sugar and the orange zest, then sift in the flour.
4. In a separate bowl, whisk the egg whites until soft peaks form. Gradually whisk in the remaining 60g sugar and whisk until glossy and stiff.
5. Fold the egg whites into the dry mix.
6. Place heaped teaspoonfuls of the meringue mix onto the prepared baking sheets spacing well apart. Sprinkle each biscuit with a pinch of the pistachio chunks before cooking. Bake for 10-15mins until quite puffy, and only slightly browned and set at the edges. The cookies should still be soft in the middle.
7. Leave the biscuits to cool on the tray for 10mins until removing with a pallet knife to cool on a wire rack.
8. Store in an airtight tin for up to 5 days. These biscuits freeze really well for up to 1 month and as they are very light and airy defrost rapidly.