Red and Velentine’s day go together… that’s because red is the colour of passion. So, these blood orange possets are ideal as a Valentine’s day dessert. They’re also great in that you can prepare them the day before and all you need to do on Valentine’s day itself is serve.
Prep time 5 minutes/Cook time 15 minutes/Makes 10
Ingredients:
5-6 blood oranges, (depending on their size)
500ml light double (heavy) cream (or blend 2/3 double with 1/3 single creams)
150g (3/4 cup) caster sugar
25g (1 oz) dark chocolate (at least 60% cocoa solids), grated, to serve
Method:
Finely grate the zest and juice two of the blood oranges. You will need 5 tbsp orange juice, so juice another if you don’t have enough. Set the juice and zest aside.
Combine the cream and sugar in a large pan over a heat and slowly bring to a boil, stirring until all of the sugar has dissolved. At this point bring to a boil and continue boiling briskly for 3 minutes, or until thickened and pale yellow in colour. Stir in the orange juice and zest then take off the heat. Allow to cool slightly before dividing the mixture between glasses or small serving dishes. Once cooled to room temperature transfer to your refrigerator and set aside to chill overnight to set completely.
Just before serving, slice off the peel and pith from the remaining oranges and cut the flesh into thin rounds. Layer the rounds on top of the chilled possets, and sprinkle over the grated dark chocolate.
