Citrus Cream Pudding
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
- For the shortbread
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 1 pinch salt
- ⅔ cup butter (cut into pieces)
- sugar (if desired)
- For the posset
- 1 ⅔ cups cream (48% fat)
- ½ cup sugar
- 3 tsps finely grated blood orange zest
- ⅜ cup Blood orange juice
- To decorate
- Whipped cream
- 8 Blood orange (segments)
Preparation steps
1.
For the shortbread: mix the flour with the sugar and salt in a mixing bowl. Mix in the butter pieces and knead to a smooth dough. Wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan ) 350°F gas 4. Line a baking tray with non-stick baking paper.
3.
Roll out the dough evenly to a rectangle about 1cm|1/2" thick. Place on the baking tray Prick several times with a fork and sprinkle with sugar if liked.
4.
Bake for 20-30 minutes until golden. Cut into fingers while hot, then place on a wire rack to cool completely.
5.
For the posset: heat the cream, sugar and orange zest in a pan until the sugar has dissolved. Bring to a boil and simmer gently for 5 minutes. Remove from the heat and stir in the blood orange juice. Set aside to cool slightly.
6.
Divide between 4 dessert glasses and chill for at least 3 hours until set.
7.
Decorate with a spoonful of whipped cream and orange segments. Serve with the shortbread.
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