Monday, 14 July 2014

Oranje posset

Sure, I have like a million other posts waiting for being published. Such as rest of our Midsummer celebrations. And then some. But Holland pulled such a stunt at the World Cup that even an England fan didn't feel bad about celebrating it just a little. And we clearly weren't alone: Oranje! Oranje! chants bellowed throughout our whole neighbourhood. And what's not to celebrate: their magnificent manager is only weeks away from becoming our manager (we're a Manchester United-supporting blog and always will be!) I can tell you the expectations are high (which is all they really can be seeing how lowly last season went...)

You've already been introduced to lemon posset on the blog but you can make posset out of other citruses as well. This time I made it with orange (doh). 

If you decide to skip Cointreau, I recommend you use the zest of 1,5 oranges for added zestiness. Another tried and tested trick (orange and rosemary cake anyone? Or how about damson and rosemary flan? Oh, yes please!) to crank up the oomph-factor is adding a couple of sprigs of rosemary into the pot where you heat the cream. Cardamom is another superb addition as these cookies have proved over and over again.

We served this at Sunday lunch where we had a fellow blogger over from Israel. Since salty liquorice is what expats always long from from Finland (that, and the lack of rockets, I would imagine) I served these with crushed hard salty liquorice sweets and meringue crumbs. Thinly sliced and caramelized orange peel works well too (for how to, please peek in here) as do shavings of good orange chocolate. For meringue recipe, please see here.

Serves 4 (or 6 portion size controllers)

5,75 dl heavy cream
the juice and finely grated zest (careful not to get in the white pith) of 1 large orange (1 dl juice)
(1 generous tsp Cointreau/ Grand Marnier/ Triple Sec)
1 dl sugar

To serve: crushed sweets, meringue crumbs (or caramelized orange peel and/or orange chocolate shavings)

Heat orange juice, zest and sugar in one pot until sugar has dissolved. In another one bring cream to boil. Combine, add Cointreau and let cool a bit. 

Run through a sieve and pour into serving glasses. Let cool in room temperature for about 5 minutes and then chill in the fridge for at least 4 hours or even overnight.





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