Tangerine Posset
Our twist on the classic lemon posset - a zesty tangerine posset, perfect for any season.
Servings: 10
Ingredients
- 2 cups heavy cream
- 3/4 cup sugar
- 1 tbsp tangerine zest
- 1/2 cup tangerine juice
- 1 tbsp lemon juice
Instructions
- Bring the heavy cream and sugar to a boil and cook for 3 minutes, adjusting the heat to prevent cream for boiling over.
- Remove from heat.
- Add the lemon and tangerine juice and the tangerine zest.
- Stir and let the mixture cool for 10 minutes.
- Stir again, then strain into cups (or use the tangerine shells).
- Refrigerate for at least 1 hour or overnight.
- Keep in the fridge for up to 3 days.