Tangerine Posset
Serves 415 mins prep10 mins cook
A delightful Dairy-Free Tangerine Posset that combines the freshness of tangerines with creamy coconut and a touch of sweetness. This elegant dessert is perfect for impressing guests and can be served chilled with a bruléed top for an exquisite finish.
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What you need
Instructions
1: Soak the tangerines in 1 tbsp. of baking soda and water for 10 minutes, strain and wash. 2: Halve each tangerine, using the bottom half for rind bowls. 3: Carefully remove the flesh and squeeze out the juice; you will need 3 tbsp of juice. 4: Zest the tangerines for about 4 tbsp of zest. 5: Cut the vanilla bean in half. 6: Add coconut cream, honey, agar agar, vanilla bean, and tangerine into a saucepan. Whisk to combine thoroughly. 7: Place the saucepan over medium heat and bring to a boil. Reduce heat to a simmer. 8: Continue whisking for about 3 minutes until the mixture thickens. 9: Remove from heat and strain through a fine sieve into a clean bowl. Whisk in the tangerine juice. 10: Pour the mixture into hollowed-out tangerine skins or small dishes. Chill for at least 3 hours, or overnight. 11: Before serving, sprinkle coconut sugar over the surface and caramelize using a butane torch. 12: Sprinkle additional tangerine zest over the bruléed top. 13: Serve immediately, enjoying the contrast of warm caramelized sugar and cool posset. 14: Enjoy this elegant dessert perfect for special occasions.View original recipe