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.
|For the blood orange posset:|
|2 tsp||Grated blood orange zest|
|75ml||Blood orange juice|
|For the langues de chat biscuits:|
|25g||Icing sugar plus extra for dusting|
|1||Medium egg white|
|For the garnish:|
|A few segments of blood orange|
Preparing the Posset
- In a small saucepan, combine the cream, sugar and zest.
- Over a medium heat, bring to a boil. Lower heat and simmer for 5 minutes.
- Remove from heat and whisk in the blood orange juice.
- Allow to cool then divide between four dessert dishes or glasses.
- Chill for 2-3 hours or until completely cold.
For the Langues de Chat Biscuits
- Pre-heat the oven to 170°C.
- In a mixing bowl, cream together the butter and icing sugar until pale and fluffy.
- Gradually beat in the egg white, little by little, until fully incorporated.
- Sift the flour into the bowl and fold in until completely blended.
- Fit a piping bag with a 6mm nozzle and spoon the biscuit dough into the bag.
- 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.
- Bake for 8-10 minutes until lightly golden - keep a close watch as they cook very quickly.
- Remove from oven and allow to cool.
- Garnish each posset with a few segments of orange.
- Dust biscuits with icing sugar and serve alongside the posset.