Tangerine Posset

1. 1

   Put the cream in a pan with the tangerine zest and bring to a simmer.

2. 2

   Turn off the heat, stir and leave to infuse for 20 minutes.

3. 3

   Strain the cream into a bowl to remove the zest and return the cream to the pan.

4. 4

   Bring the cream back up to just below boiling.

5. 5

   Stir in the sugar and then the juices.

6. 6

   Stir until mixture starts to thicken, 1-2 minutes.

7. 7

   Pour into 6 small glasses or ramekins.

8. 8

   Cool slightly then chill until set, about 3 hours.

No additional tips available.