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
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.
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