Recipe of the month

 

October: Orange posset

 

From Rachel Whitwell of Kendal (1771-1833)

 

Ingredients

Juice of 3 Seville oranges and 1 lemon

Peeled zest of 2 oranges

Sugar to taste

1 pint cream

Candied orange and lemon peel

 

Method

Stir sugar into juices in a serving bowl.

Boil the cream with the zest, then pour through a sieve held high above the bowl.

Leave in a cool place overnight.

Decorate with zest and candied peel.