Stunning Blood Oranges are here, so get them whilst you can. The Italian frost is what gives these oranges their red flush. This recipe is a great as a refreshing end to a hearty winter meal..
Preparation: 8 hours
Cooking:
Serves: 8 people
For the Blood Orange Granita
Ingredients
- 500ml Blood Orange Juice
- 75g Caster Sugar
- 50ml Water
- 25ml Lime Juice
Method
Dissolve the sugar & water over a low heat simmering for approx 2 mins. Pour everything together into a container, whisk every hour until it is frozen & large flakes of ice have formed.
For the Orange Posset
Ingredients
- 600 ml Double Cream
- Juice & Zest of 2 Oranges
- Juice & Zest of 1 Lemon
- 150g Caster Sugar
Method
Add all the ingredients together in a heavy bottom pan, bring to the boil & pass through a strainer into a container then leave to set.
For the Blood Orange Jelly
Ingredients
- 250ml Blood Orange Juice
- 50g Caster Sugar
- 14g SOSA Insta Gel or 2 leaves of Gelatine
Method
Blitz the sugar and Insta Gel into the juice, allow to settle then pour into a glass & leave to set: (if using gelatine; bloom in a little of the juice and warm through to melt before adding to the rest of the mix).
Once the jelly is set and the granita frozen, then spoon the Posset over the jelly and top with the granite then serve.
