Tangerine posset
Serve these with shortbread biscuits if you want a bit of contrasting texture
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ratings
Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 30 mins
- Put the cream in a pan with the tangerine zest and bring to a simmer. Turn off the heat and leave to infuse for 20 minutes.
- Fish out the zest and bring the cream back up to just below boiling. Stir in the sugar and then the juices. The mixture will start to thicken so pour it straight into 6 small glasses or pots. Cool slightly then chill until set, about 3 hours.
Know-how
Serve these with shortbread biscuits if you want a bit of contrasting texture.
Per serving
505 kcalories, protein 1.6g, carbohydrate 10.8g, fat 50.8 g, saturated fat 28.5g, fibre 0g, salt 0.05 g
Recipe from olive magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/3533/
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Ingredients
- 568ml double cream carton
- 3 tangerines , zested in strips and juiced
- 3 tbsp golden caster sugar
- 1 lemon , juiced
Search Good Food
This is so refreshing and so simple to make, you'll want to have some in the freezer at all times
1
rating
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Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 30 minsIngredients
- 568ml double cream carton
- 3 tangerines , zested in strips and juiced
- 3 tbsp golden caster sugar
- 1 lemon , juiced
Per serving
505 kcalories, protein 1.6g, carbohydrate 10.8g, fat 50.8 g, saturated fat 28.5g, fibre 0g, salt 0.05 g
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