Orange Posset
Servings - 5
INGREDIENTS
Orange - 500 grams
Powdered sugar - 80 grams
Orange zest - 1 tablespoon
Heavy cream - 350 grams
Orange slices - for garnishing
Mint leaves - for garnishing
Pomegranate - for garnishing
PREPARATION
1. Place 500 grams orange on a board and cut them in half. Use a knife to cut around the edges and use a spoon to take out the pulp.
2. Place a strainer over a bowl, transfer the orange pulp into it, and gently press with a spoon to extract the juice. Keep aside.
3. In a bowl, add 80 grams powdered sugar, 1 tablespoon orange zest and mix well to combine. Keep aside.
4. Add 350 grams heavy cream in pan and whisk well. Add the prepared sugar-zest mixture and cook over medium heat for 10 - 12 minutes. Remove from heat.
5. Add the prepared orange juice in it and whisk well to combine. Cool for 20 minutes.
6. Pour the mixture into the emptied orange shells and refrigerate for 3 hours.
7. Garnish with orange slice, mint leaves and pomegranate seeds.
8. Serve.
