Tangerine Posset

4 ingredients
8 steps

Ingredients

  • 2 23 cups heavy cream
  • 3 tangerines, zested in strips and juiced
  • 3 tablespoons caster sugar
  • 1 lemon, juice of

Directions

  1. 1
    Put the cream in a pan with the tangerine zest and bring to a simmer.
  2. 2
    Turn off the heat, stir and leave to infuse for 20 minutes.
  3. 3
    Strain the cream into a bowl to remove the zest and return the cream to the pan.
  4. 4
    Bring the cream back up to just below boiling.
  5. 5
    Stir in the sugar and then the juices.
  6. 6
    Stir until mixture starts to thicken, 1-2 minutes.
  7. 7
    Pour into 6 small glasses or ramekins.
  8. 8
    Cool slightly then chill until set, about 3 hours.

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