Orange Posset

Name: Orange Posset
Total time: 270 min
Yield: 10 Portions
Ingredients: 6 oranges; 358ml whipping cream (33% fat); 70ml orange juice; 1sachet (orange) sugar; 20g sugar; 1tsp Orange peel; 0.5tsp Bourbon vanilla paste

265—270 Min

Bourbon vanilla paste

Fresh orange juice and cream come together in this smooth posset, set inside natural orange shells for a refreshing and effortlessly refined dessert.

Ingredients 10 Portions

6 oranges
358 mlwhipping cream (33% fat) 
70 mlorange juice 
1 sachet(orange) sugar
20 gsugar
1 tspOrange peel
0.5 tspBourbon vanilla paste

Preparation

1
Wash the oranges and cut them in half. Scoop out the flesh and squeeze the juice by hand, then strain to remove pulp.
2
Pour the cream into a saucepan, add the sugar and orange peel, and heat until just before boiling. Remove from the heat and strain. Stir in the orange juice; the mixture will thicken slightly. Let cool for 5 minutes.
3
Place the hollowed orange halves on a tray and fill them with the mixture. Let stand for 10 minutes, then refrigerate for at least 4 hours. Serve garnished with orange zest.