Makes 5 ramekins
Ingredients
Blood Orange Posset
600ml double cream
250g caster sugar
Juice of 2 blood oranges
Zest of 3 blood oranges
Coconut Mascarpone
250g mascarpone
75g desiccated coconut
1 tsp coconut flavouring
Decoration
5 tsp candied orange peel
Fresh thyme
Method
- Add the double cream into a saucepan along with the sugar and simmer gently on a low heat until the sugar has melted
- Add in the blood orange juice and zest and stir
- Divide the mixture between 5 ramekins and refrigerate for 2-3 hours minimum
- For the coconut mascarpone, add desiccated coconut, coconut flavouring and mascarpone into a bowl and whisk until combined
- Add the coconut mascarpone into a piping bag
- Remove the ramekins from the fridge and top with the candied orange peel, coconut mascarpone and fresh thyme leaves
Comments