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Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Citrus possets

by
Urvashi Roe
Citrus possets

PT45M

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Ingredients

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  • 600ml of double cream
  • 120g of caster sugar
  • 1 orange, large, zested and juiced
  • 2 unwaxed lemons, zested and juiced
  • edible flowers, for decoration (optional)
  • edible glitter, (optional)
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Method

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1
Place half of the cream and half of the sugar into a pan and set on the stove over a gentle heat. Allow it to bubble gently while stirring until the sugar is fully dissolved - this will take about 5 minutes
2
Take the pan off the heat and add the zest and juice of the orange. Whisk it together to combine well and leave aside to cool
3
Repeat the process with the remaining cream and sugar, this time using the lemon zest and juice instead of orange
4
Divide the mixture between your glasses, cover each with cling film and leave to chill in the fridge for a few hours or overnight
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Urvashi Roe

Urvashi finds food, baking, cooking and eating a therapeutic relief from every day work and family life.

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