Tom Kerridge's Blood Orange Possets
Normally made with lemons, possets are a beautifully thick and creamy dessert, cut through with zingy citrus. My version is made with sweet, juicy blood oranges.
Ingredients
Possets:
Blood orange jelly:
Method
- Put the cream, blood orange zest, caster sugar and vanilla pod and seeds into a medium saucepan and place over a medium heat. Stir gently until the sugar has dissolved and the mixture comes up to a gentle simmer.
- Remove the pan from the heat and stir in the blood orange juice. The mixture will thicken almost immediately. Strain through a sieve into a jug.
- Now place your serving glasses onto a small tray. When the liquid has cooled in the jug for a few minutes, divide it between the four glasses and pop these in the fridge for 1 hour 30 minutes or until they have set.
- When the possets are ready, make the jelly topping. Place the gelatine sheets into a bowl of cold water to soften for 5 minutes. Meanwhile, pour the blood orange juice into a saucepan and add the sugar then place the pan over a medium heat and stir until the sugar has dissolved.
- Remove the pan from the heat. Lift the gelatine sheets out of the water and squeeze them well then add them to the pan and stir until dissolved. Strain the jelly mixture into a jug and leave to cool down for 10-15 minutes.
- Remove the possets from the fridge and place a ring of blood orange onto each posset. On top of the orange slice, pour the jelly mixture into each glass evenly. Place back in the fridge for 30 minutes for the jelly to set, then they are ready to serve.
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Overall Rating:
4.00
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