Orange Posset with Chocolate Caviar | How to make Orange Posset with Chocolate Caviar

By Sanika SN  |  4th Mar 2018  |  
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  • Orange Posset with Chocolate Caviar, How to make Orange Posset with Chocolate Caviar
Orange Posset with Chocolate Caviarby Sanika SN
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

5

0

About Orange Posset with Chocolate Caviar Recipe

Posset is a British dessert made with cream. It's smooth, creamy and oh so refreshing with citrusy flavour of Orange.

Orange Posset with Chocolate Caviar

Ingredients to make Orange Posset with Chocolate Caviar

  • 300 ml Double cream / Fresh cream
  • 50 Grams sugar
  • 60 ml Freshly Squeezed Orange Juice
  • 1 Teaspoon Orange Zest
  • Peeled segments of an Orange for garnishing
  • 4 Teaspoons Vege Gel
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 1 Teaspoon sugar
  • 1 Glass of oil to be refrigerated at least 24 hours or you can keep in freezer for 30 minutes.

How to make Orange Posset with Chocolate Caviar

  1. In a saucepan over medium heat, bring the cream and sugar to a boil.  
  2. Allow to bubble gently then remove from the heat.
  3. Add in the zest, then whisk in the juice until well mixed. 
  4. Allow to cool for sometime stirring from time to time. 
  5. Pour the mixture in dessert glasses or bowls.
  6. Cover with clingfilm and allow to set overnight in the fridge
  7. Topped with peeled segments from the orange.
  8. For Caviar 
  9. Oil to be refrigerated at least 24 hours or you can keep in freezer for 30 minutes. (Make sure you check that oil should not become overly cloudy when chilled)
  10. In a bowl mix the Vege Gel and water until thoroughly combined and no lumps remain. 
  11. Allow it to setup while you prepare your hot liquid.
  12. You can use Gelatin or Agar-Agar instead of Vege Gel.
  13. Combine cocoa, sugar and little water, whisk in thoroughly.
  14. Warm it on stove-top gently.
  15. Pour this into your vege gel liquid to get well incorporated. 
  16. Now you can use squirt bottle OR pipping bag OR syringe to draw the liquid for dropping.
  17. Let the mixture stand for a few minutes, should be almost at room temperature.
  18. Begin dropping chocolate mixture into the cold oil making droplets.
  19. Remove with a slotted spoon and rinse it in a sieve under cold water before placing on the dessert. 

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