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- Orange and Lemon Posset with Ginger Crumb
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Ingredients
- 400ml double cream
- 130g caster sugar
- 1 lemongrass stalk, peeled and bashed with a rolling pin
- 2 oranges (approx.), 1 juiced to give 60ml, 1 peeled and segmented to decorate, plus 3 pared strips of zest
- 1 lemon (approx.), juiced to give 60ml, plus 1 pared strip of zest
- 60g ginger biscuits, blitzed to a crumb (optional)