Mandarin Possets

Ingredienser

• 2 cups heavy cream
• 1/2 cup granulated sugar
• Pinch of salt
• 4 tsp mandarin zest
• 6 tbsp (3 oz) mandarin juice (freshly squeezed)
• Optional: pinch of turmeric for color

Tillagning:

1. Start by zesting the amount you need for this recipe, then slice in half. Carefully juice the mandarin halves. (A reamer works well for this recipe).
2. Use a spoon to scoop out any remaining flesh. We used about 6 large mandarins for serving and had some leftover juice.
3. Add heavy cream, sugar, salt, zest and turmeric (if using) to a saucepan over medium heat.
4. Bring to a boil, then reduce heat slightly and let simmer for 5-6 minutes, stirring often to prevent burning. (Note: if the heat is too high, it can boil over very quickly, so keep a close eye on it!)
5. Strain through a fine mesh sieve and discard the zest. Whisk in the juice. The mixture should thicken slightly.
6. Arrange the mandarin halves on a plate or platter and pour in the posset mixture.
7. Refrigerate for at least 3 hours (until set) or up to overnight before serving.

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Inköpslista

(Makes ~12)