Mandarin Possets
RECIPE:
Mandarin Possets
(Makes ~12)
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Pinch of salt
- 4 tsp mandarin zest
- 6 tbsp (3 oz) mandarin juice (freshly squeezed)
- Optional: pinch of turmeric for color
To prepare your mandarins for serving, start by zesting the amount you need for this recipe, then slice in half. Carefully juice the mandarin halves. (A reamer works well for this recipe).
Use a spoon to scoop out any remaining flesh. We used about 6 large mandarins for serving and had some leftover juice.
Add heavy cream, sugar, salt, zest and turmeric (if using) to a saucepan over medium heat.
Bring to a boil, then reduce heat slightly and let simmer for 5-6 minutes, stirring often to prevent burning. (Note: if the heat is too high, it can boil over very quickly, so keep a close eye on it!)
Strain through a fine mesh sieve and discard the zest. Whisk in the juice. The mixture should thicken slightly.
Arrange the mandarin halves on a plate or platter and pour in the posset mixture. Refrigerate for at least 3 hours (until set) or up to overnight before serving.
