Quick & Easy

Lemon posset with brandied oranges

Lemon Posset With Brandied Oranges


Brandied oranges


1.Combine cream and sugar in a medium saucepan; bring to the boil, stirring, to dissolve the sugar. Reduce the heat; simmer, uncovered, for 3 minutes, stirring regularly.
2.Remove from the heat, stir in the juice; stand for 3 minutes. Strain cream mixture into a jug. Pour into 6 x 3/4 cup/180ml serving glasses. Cool. Cover; refrigerate for several hours or overnight.
3.BRANDIED ORANGES: Meanwhile, combine the sugar and cold water in a small heavy-based saucepan; stir over medium heat until the sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until the syrup begins to colour. Swirl the syrup around the pan and continue to cook until it is an even caramel colour.
4.Remove from the heat and carefully add the warm water and brandy. The mixture will bubble fiercely. Stir to dissolve any pieces of toffee; cool. Remove the rind and pith from the oranges and then remove the segments by running a sharp knife between each of the membranes. Put the orange segments into a bowl and pour over the caramel. Cover; refrigerate for 1 hour.
5.Divide the Brandied Oranges between the glasses just before serving.

Not suitable to freeze or microwave.


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