Blood Orange Meringue Posset
Preparation time: 15 minutes Chilling time: over an hour 300ml double cream 75g caster sugar 1 lemon, juiced and zested 1 blood orange, juiced and zested 2 egg whites 100g sugar
Make it! Combine the cream and sugar in a saucepan and bring to the boil on a very low heat. Boil for 3 minutes, then remove from the heat and stir in the orange and lemon juice and zest. Transfer to pretty ramekins (I like to use dinky coffee cups) and chill for at least an hour (overnight is best). When your possets are chilled, you can crack on with the meringue. Over a ban-marie, combine the egg whites and sugar, stir until the sugar has dissolved. Whisk the sugary egg whites until they are stiff and shiny. Top the possets with a generous amount of meringue and use a blow torch to colour and cook the meringue.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!