Blood Orange Posset with Langues de Chat

This month I offer you a seasonal recipe from Brasserie Blanc. Blood oranges have a very short season in late winter/early spring. This beautiful fruit can surprise you with the vivid red of the flesh, and a wonderful taste! This is a lovely and very pretty dish: and your guests will love it. The biscuits are the perfect finishing touch.

Blood Orange Posset with Langues de Chat

Ingredients Required

For the blood orange posset:
300ml Double cream
75g Caster sugar
2 tsp Grated blood orange zest
75ml Blood orange juice
For the langues de chat biscuits:
25g Unsalted butter
25g Icing sugar plus extra for dusting
1 Medium egg white
25g Plain flour
For the garnish:
A few segments of blood orange

Cooking Method

Preparing the Posset

  1. In a small saucepan, combine the cream, sugar and zest.
  2. Over a medium heat, bring to a boil. Lower heat and simmer for 5 minutes.
  3. Remove from heat and whisk in the blood orange juice.
  4. Allow to cool then divide between four dessert dishes or glasses.
  5. Chill for 2-3 hours or until completely cold.

For the Langues de Chat Biscuits

  1. Pre-heat the oven to 170°C.
  2. In a mixing bowl, cream together the butter and icing sugar until pale and fluffy.
  3. Gradually beat in the egg white, little by little, until fully incorporated.
  4. Sift the flour into the bowl and fold in until completely blended.
  5. Fit a piping bag with a 6mm nozzle and spoon the biscuit dough into the bag.
  6. Pipe 10cm lengths of biscuit dough onto a greased or non-stick baking sheet (or onto baking parchment on a baking sheet), allowing space for the mixture to spread whilst baking.
  7. Bake for 8-10 minutes until lightly golden - keep a close watch as they cook very quickly.
  8. Remove from oven and allow to cool.

To Serve

  1. Garnish each posset with a few segments of orange.
  2. Dust biscuits with icing sugar and serve alongside the posset.