Name: Creamy honey, orange and pistachio possets
Total time: 11400 s
Yield: 4
Ingredients: 600 millilitre double cream; 2 teaspoon vanilla extract; 80 millilitre single apiary honey; 200 millilitre orange juice; 2 orange; 2 tablespoon pistachios; 8 all-butter shortbread round

Step 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.

Step 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.

Step 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.

Creamy honey, orange and pistachio possets

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