Orange posset is one of those desserts that instantly takes me back to my childhood. My Grandmother would whip up these beauties in no time and we'd eat it warm, straight out of the pot. I'd been craving it recently and had been putting off making it for quite a while now, but we had guests over last night and I thought I'd indulge myself and experiment on them:
The original recipe is really only meant to be the posset on it's own served in glasses, but I felt it needed something more, and I happened to have some ginger biscuits lying around, so I thought I'd turn it into a verrine instead.
They should only really be eaten after they've cooled and set properly, that's when the textures come alive and add so much more to the experience: the light, zesty and fresh fluffiness of the cream is a perfect balance to the crumbly, spicy and hard texture of the base. Ramekin happiness!
Recipe after the jump.
120g caster sugar
500ml double cream
Juice of 2 oranges
12 ginger biscuits
Whipped cream for decorating
1. Pour the double cream into a pot, add the sugar and bring to the boil. Allow to simmer for about 5 minutes. Take off the heat and add the orange juice, stir and allow to cool.
2. Crumble the ginger biscuits over the butter and mix with your hands until it combines to form a ball. Line the base of 6 ramekins with the biscuit mixture and flatten with the base of a wine glass.
3. Pour the cooled posset into the lined ramekins. Refrigerate until set. Top with a dollop of whipped cream and orange slices. Yum!
- You can easily swap oranges for limes, grapefruits, or blood oranges.
- For extra fluffiness, try folding some whipped cream into the cooled posset before pouring into the ramekins.
- Try mixing the posset with crushed walnuts or pistachios.