Perfect for that late-afternoon sweet treat after a BBQ in the garden, try our orange posset recipe. With only three ingredients and using the clementines themselves as the serving dish, manifest the British summer with this simple dessert that even looks like sunshine.
Ingredients:
3 medium-sized clementines or oranges
250ml double cream
65g sugar
Method:
Start by cutting cut each clementine in half, gently removing the flesh, and squeezing the juice into a bowl to use later – this should equate to about 3 tablespoons of juice.
Next, zest the clementines directly into a small saucepan, then add your cream and sugar.
Bring this mixture to a boil then reduce the heat to a gentle simmer, whisking constantly for 5-10 minutes, or until the mixture has thickened.
Strain through a sieve if you'd prefer a smooth consistency, or leave the zest in for extra texture, whisking in the clementine juice. Pour back into the fruit skins and refrigerate for at least 3 hours or overnight for a firmer texture.
Best enjoyed in the sunshine, following a platter of picky bits.
