Orange And Chocolate Posset Recipes

ORANGE AND CHOCOLATE POSSET RECIPE

Steps:

• In a medium-size saucepan bring cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined.
• Boil for 3 full minutes stirring continually. You may need to lower the heat to prevent boiling over. If the possibility for a boil overlooks imminent, just remove the pan from the stovetop for a few seconds.
• Shut off the stovetop and stir in the orange juice.
• Pour mixture into ramekins.
• Lightly stir several tablespoons of oranges into each ramekin.
• Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.
• When you are ready to serve, top with a few fresh, orange chunks. If desired shave a bit of dark chocolate over the top for a decadent finish. Enjoy!

CHOCOLATE ORANGE-TINI TRIFLE

Steps:

• To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
• Scatter the madeira cake pieces over the posset layer.
• To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
• Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
• To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
• Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
• Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.