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Raspberry Plate, Posset, Raspberry and Vanilla Condé with Rhubarb and Lime Syrup

A fancy raspberry-themed dessert plate featuring lemon posset, vanilla rice pudding (condé), shortcake biscuits, tuile wafers, and rhubarb syrup.

DessertFruitPastryRaspberryRice Pudding
Estimated Nutrition
Calories
1531.2
kcal / serving
6124.6 kcal total
Carbs
137g
per serving
548.1 g total
Fat
106.3g
per serving
425.2 g total
Protein
13.7g
per serving
54.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
125
g
Sugar
0.25
leaf
Gelatine
Soaked in water
80
g
Caster Sugar
30
g
Caster Sugar
0.5
leaf
Gelatine
Soaked in water
100
g
Sugar
Dairy
500
ml
Double Cream
150
g
Unsalted Butter
Diced
1
piece
Egg
Whole
1
piece
Egg Yolk
50
ml
Milk
25
g
Unsalted Butter
75
ml
Double Cream
Fruits
3
piece
Lemon
Juice only
80
g
Raspberries
100
g
Raspberries
1
piece
Lime
Juice only
GrainsCereals
85
g
Plain Flour
250
g
Plain Flour
50
g
Short-Grain Rice
NutsSeeds
1
pinch
Salt
1
piece
Vanilla Pod
Seeds removed
Other
2
piece
Egg Whites
Free-range
Vegetables
100
g
Rhubarb
Chopped

Method

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