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Seasonal Recipes & Ideas


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Blood Orange Posset, Granita & Jelly

11 December 2017


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..

Prep Time: 8 hours Servings: 8 people

 Ingredients: For the Blood Orange Granita 

  • 500ml Blood Orange Juice
  • 75g Caster Sugar
  • 50ml Water
  • 25ml Lime Juice

 Ingredients: For the Orange Posset 

  • 600 ml Double Cream
  • Juice & Zest of 2 Oranges
  • Juice & Zest of 1 Lemon
  • 150g Caster Sugar

 Ingredients: For the Blood Orange Jelly

  • 250ml Blood Orange Juice
  • 50g Caster Sugar
  • 14g SOSA Insta Gel or 2 leaves of Gelatine

Instructions: Granita

    1. 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.

Instructions: Posset

    1. 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.

Instructions: Jelly

    1. 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).
    2. Once the jelly is set and the granita frozen, then spoon the Posset over the jelly and top with the granite then serve.

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Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463



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Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

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