Lime posset
METHOD
To make the posset: place the cream, sugar and lime zest in a pan and gently heat until the sugar is melted. Add the lime juice and strain through a fine sieve into 4 glasses. Chill overnight.
Put the sugar, water and vanilla in a pan and bring to boil. Set aside and add half of the rhubarb, thinly sliced, and let marinate for 1 hour.
Pick the marinated rhubarb from the syrup and set aside. Chop the rest of the rhubarb and place in the syrup. Bring to boil and add the soaked gelatine leaves, blend and strain. Let it cool down before serving.
Prepare the clotted cream mousse by whipping all the ingredients together until soft peaks and refrigerate for 1 hour.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
