Tangerine posset

Latest comments and suggestions

• Dora

  26 April 2010

  Dora commented on this recipe

  I've made this with tangerines and I've made it with lemons; it's absolutely superb with either and very easy to tailor depending on your pallette. I like lemon desserts a little sharper so I simply put less sugar in. If you're making this and need it to set quicker, just pop it in the freezer, it sets in about an hour! Perfect serving size is a ramekin, this recipe makes about 6 ramekins full.

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• Doc Molotov

  09 December 2010

  Doc Molotov rated and commented on this recipe

  

  Really easy, exceptionally tasty, serve with a cinammon shortbread.

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• Jessica

  14 April 2011

  Jessica commented on this recipe

  Does anyone know if you can freeze them?

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• MsCookie

  20 October 2012

  MsCookie rated and commented on this recipe

  

  This was delicious. Made & served in vintage tea cups at a dinner party. I also added a few tinned mandarins to each cup with a few shredded peels on top...looked amazing. As with all posset need to be really careful not to boil.

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http://www.bbcgoodfood.com/recipes/3533/

Ingredients

• 568ml double cream carton
• 3 tangerines , zested in strips and juiced
• 3 tbsp golden caster sugar
• 1 lemon , juiced

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Difficulty and servings

Makes 6

Preparation and cooking times

Ready in 30 mins

Ingredients

• 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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