
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
- 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
- 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
- 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.