St Clements Possets – Willey’s Weekly Bake 122

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The start of a new year and the baking continues. This one is a little bit of cheat as I made this on New Years Eve for our guests to enjoy as canapés in the evening, on the day I was busy making lots of other canapés and didn’t have time to make the crystallised orange peel, although this is not necessary and the possets were throughly enjoyed without them! They are rich an creamy and simply to make you can omit the orange peel which is the most complicated part!

Ingredients for the posset

  • 450ml Double cream
  • 50ml Cointreau
  • 120g Caster Sugar
  • 1 Lemon
  • 1 Orange

Ingredients for the candied orange peel

  • Skin and peel of 1-2 Oranges
  • 200g Granulated sugar

Method

  1. In. medium saucepan heat together the cream and caster sugar over a medium heat, ensure that your stir throughout or the pan doesn’t get too hot or the cream with burn. IMG_6868
  2. Remove from heat for a short while and zest the orange and lemon and then juice.
  3. Whisk in the zest, juice and cointreau and put back on a medium heat and bring to the boil, keep boiling for 5 minutes ensuring that you continue to stir to ensure no lumps form and the mixture starts to thicken. IMG_6872
  4. Allow the mixture to cool slightly in the pan if using plastic pots, if using ceramic you can fill straight away.  Mixture will make about 6 portions.
  5. Once filled set in the fridge for at least 2 hours. They can be kept in the fridge for about 3 days.
  6. To make the candied peel, remove your orange peel by using a thick potato peeler this should peel at about 3mm.
  7. Then cut you peel into small strips.
  8. Add your peel to a small saucepan and cover with water, on a low heat simmer for 5 minutes.AA4F6DB9-4EBF-4A35-901D-C08D657F99E6
  9. Strain the water and replace it with fresh cold water and then bring to the boil and turn the heat back down and simmer for 30 minutes – be sure to have enough water in the pan and not to let the liquid boil dry. BB3A5603-3A8D-4A53-98DC-F59DF56A7BC5
  10. Drain the peel but reserve the remaining water. Add 100g Caster sugar for 100ml of water, mine required about 80g. F5826A8A-2685-4820-904D-7356635B1F27
  11. Add the sugar, water and peel back into the pan and simmer on a low heat until it forms a syrup and the peel has become translucent.
  12. Leave the peel to cool slightly and prepare a baking tray with a teflon sheet. 00583B30-868D-447B-B80F-5C2106D2A729
  13. Remove the peel from the syrup and place on the tray spread out. Place in oven on lowest heat setting to dry out until just sticky. (My oven on 70 degrees took about 30 minutes).
  14. With about 100g of granulated sugar in a bowl add the peel and mix together until fully covered. C5D6E062-F679-4B70-B1CB-A912F6F7E499
  15. Add on top of the possets when ready to serve.

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