Description
A dessert with zesty orange flavour – perfect for a seasonal treat.
Ingredients
For the posset
2 blood oranges (ordinary oranges or even lemons will work too, but you won’t get the bubblegum-pink final result). You will need the juice plus the finely grated zest
500ml double cream
120g castor sugar
Bring the cream and sugar to a boil in a pan and then bubble gently for 3 minutes. Remove from the heat and add the juice and zest. Stir to combine. Pour the mixture into glasses or bowls and refrigerate for at least 3 hours until it’s set.
For the candied peel
Peel of 2 blood oranges
Half cup castor sugar
One cup water
Instructions
Peel long, very fine strips from the oranges and put them in a pan with enough water to cover. Bring to a boil, drain the water off and then repeat twice more. In the meantime, in a separate pan, combine half a cup of sugar and one cup of water and bring to the boil. Turn down to a simmer for a couple of minutes and then add the previously boiled orange peel to the sugar solution. Simmer for a further ten minutes. Remove the pan from the heat, allow to cool and then hook out clusters of peel from the pan with a fork and place carefully on top of each posset.
I tend to eat this on its own, but some fine langue de chat biscuits on the side are good too.
