Hojicha Posset Recipe
Roasted green tea, rhubarb, almond crumble
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Ingredients
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Posset
Rhubarb Compote
Almond Crumble
Method
Posset Preparation
- 1
Infuse Cream
In a saucepan, heat the heavy cream over medium heat. Add hojicha tea leaves and sugar. Stir until sugar is dissolved. Remove from heat and let steep for 15 minutes.
- 2
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes. Squeeze out excess water and add to the warm cream mixture along with lemon juice. Stir until completely dissolved.
- 3
Chill
Strain the mixture into serving cups and refrigerate for at least 4 hours, or until set.
Rhubarb Compote Preparation
- 4
Almond Crumble Preparation
- 5
Prepare Crumble
In a bowl, mix almond flour, melted butter, sugar, and salt until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until golden brown. Let cool.
Assembly
- 6
Serve
Once the posset is set, top with rhubarb compote and sprinkle almond crumble on top before serving.
