Our Heirloom Navel Oranges shine as the star ingredient of these sweet, citrusy brûléed possets! Get the recipe below. 🍊
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BRÛLÉED ORANGE POSSETS
2 cups heavy cream
4 Private Selection Heirloom Navel Oranges
Orange zest from one orange
1/3 cup fresh-squeezed orange juice
1/2 cup sugar (plus extra for topping)
1 tsp Private Selection Pure Vanilla Extract
Slice three of the oranges in half horizontally, then juice them, being careful to keep the peels intact. Measure out 1/3 cup of the juice. Carefully remove the remaining flesh from the inside of the orange peels. Place peels in the wells of a muffin tin and set aside.
Combine heavy cream, sugar, vanilla extract, orange juice, and orange zest in a saucepan and place over medium heat. Whisk frequently until sugar is dissolved. Reduce to medium-low heat and allow to simmer gently (NOT boil) for about 10 minutes or until mixture has thickened slightly. Remove from heat and cool to room temperature.
Once cooled, pour the liquid through a fine mesh strainer into a large measuring cup. Pour mixture into the halved orange peels. Cover with plastic wrap and refrigerate overnight.
To serve, sprinkle sugar on top and caramelize with a culinary torch. Wait until sugar hardens, then crack with the back of a spoon and enjoy!
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