Creamy, light and gluten-free recipe for Blood Orange Posset

the juice and finely grated zest of 2 blood oranges (you can use ruby grapefruit too but may need to add extra sugar) plus an extra orange for garnish
600ml double cream
120g caster sugar

How to
In a saucepan over medium heat, bring the cream and sugar to a boil. Allow to bubble gently for 3-5 minutes, then remove from the heat.

Stir in the zest, then whisk in the juice until well mixed. Allow to cool for half an hour or so, stirring from time to time, then divide the mixture between four pretty glasses.

Cover with clingfilm and allow to set overnight in the fridge. Serve topped with peeled segments from the remaining orange.

Winner of the Best Food Blog in the South African Blog Awards 

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)