Orange-Scented Posset with Almond Toffee
This gloriously creamy dessert needs to be made a day ahead to allow for setting. The toffee will keep for a few days as long as it is stored absolutely airtight.
500ml (2 cups) cream
½ cup caster sugar
¼ cup each: strained fresh lemon and orange juice
½ teaspoon finely grated orange zest
¾ cup caster sugar
½ cup water
¼ cup slivered almonds
Heat cream and sugar over a low heat until sugar is dissolved then simmer 3 minutes. Remove from heat and stir in lemon juice, orange juice and zest. Cool 5-10 minutes then pour into serving glasses or small cups. Cover and chill overnight to set. Serve with pieces of almond toffee.
Makes 8-10 small serves
Toffee: Place caster sugar and water in a small, heavy-based saucepan and stir gently over a low heat until sugar is completely dissolved. Increase heat and cook 6-10 minutes until just starting to colour around the sides. Swirl mixture, add almonds and cook 1-2 minutes more until a deep caramel colour. Pour out onto a lightly greased, foil-lined tray. When cold, break into shards and store in an airtight container.
|Story: Jo Wilcox|
Photographer: Kieran Scott
Stylist: Claudia Kozub