Cooking Instructions
1.
Pour the
cream (600 mL)
,
vanilla extract (10 mL)
and
honey (115 g)
into a medium saucepan and place onto a medium heat. Stir gently until the honey has dissolved. Allow the mixture to simmer for a minute or so.
2.
Remove the pan from the heat and stir in the
orange juice and zest (200 mL)
and zest. Leave the mixture to cool, then transfer to a jug. Divide the cooled mixture between 4 champagne glasses. Put these into the fridge for 3 hours, or until the possets have set.
3.
When ready to serve, take the possets out of the fridge. Decorate each with an
orange slice (2)
and a scattering of chopped
pistachios (15 g)
. Place the glasses onto serving plates and add a couple of
shortbread rounds (8)
to each plate for dipping.