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Blood Orange Posset, Granita & Jelly

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.
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