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Mandarin Posset With Short Bread & Cranberry Crumble

Mandarin Posset With Short Bread & Cranberry Crumble
The Carousel The Carousel has been verified by Muck Rack's editorial team

May 15, 2020

Serves 2

INGREDIENTS

1 packet of craisins
Chairman’s Reserve Spiced Rum
4 mandarins
2 sheets gelatine
125gm caster sugar
425ml pure cream
50gm unsalted roasted almonds
1 packet shortbread
1 jar jellied cranberry sauce

METHOD
1 Preheat oven to 175 degrees celsius
2 Soak 1/4 packet of craisins in just enough rum to cover them.
3 Juice mandarins whole to yield 200ml of juice.
4 Soak gelatine in ice water.
5 Place mandarin juice and sugar in a small pot and allow to simmer.
6 Add cream to another small pot and simmer.
7 Once mandarin mix is at a simmer, add rehydrated gelatine and incorporate.
8 Once gelatine is dissolved, add to warm cream mix and combine.
9 Pour into ramekins or small bowls and tap to get rid of bubbles.
10 Place in freezer for at least 1 hour or till set.
11 Place almonds on tray and roast for 8 minutes at 175 degrees celsius. Remove and blitz in blender or food processor to coarse crumb.
12 Blitz shortbread in blender or food processor till a coarse crumb.
13 Blend jellied cranberry sauce with hand blender to a gel.
14 Remove ramekins from freezer.

To serve, top with gel, crumble and rum soaked craisins.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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