Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Orange posset, blood orange granita and jelly, orange sablé by Madalene Bonvini-Hamel

08 February 2012
Orange posset, blood orange granita and jelly, orange sablé by Madalene Bonvini-Hamel

INGREDIENTS
(Serves 8-10)
For the blood orange granita
500ml blood orange juice
75g caster sugar
50ml water
25ml lime juice

For the orange posset 600ml double cream
Juice and zest of 2 oranges
Juice and zest of 1 lemon
150g caster sugar

For the blood orange jelly 250ml blood orange juice
50g caster sugar
2 leaves of gelatine

For the orange sablé 160g unsalted butter, room temperature
80g icing sugar
Zest of 2 oranges
1tsp of orange juice
1 large free-range egg yolk
150g plain flour
50g cornflour
Edible wild sumac powder [some sumac is toxic so check carefully with your supplier]
1tbs caster sugar

METHOD To make the granita, dissolve the sugar and water over a low heat once boiling and simmer for two minutes. Remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour. Freeze and continue the stirring until desired large flaked crystals have formed.

While the granita is freezing, make the posset. Put the cream, sugar, juice and zest in a small saucepan and bring to a gentle simmer over a low heat, stir to dissolve the sugar. Let the cream simmer for five minutes, pass the cream through a fine sieve and pour it into a container, refrigerate to set. This should take about four hours to set completely.

While the posset is setting, make the jelly. Bloom the gelatine in cold water. Dissolve the sugar in the juice over a low heat and, once boiling, remove from the heat, add the bloomed gelatine, stir and pass through a fine sieve. Pour into a suitable container, refrigerate to set for about 2-3 hours.

To make the sablé, cream the butter, sugar and orange zest until pale and fluffy, add the egg yolk and orange juice and cream until incorporated. Fold in the flour and cornflour - do not over-work the mix. Transfer the dough on to clingfilm, press into a flat square, refrigerate for one hour.

Preheat the oven to 170°C. Between two sheets of parchment, roll the sable paste out to 2mm thickness, cut them into 2cm x 8cm long fingers, transfer the biscuits to a lined baking tray and sprinkle with sumac.

Bake for 8-10 minutes, until just cooked (still pale in colour), dust with caster sugar once it comes out of the oven. Transfer the biscuits to a cooling rack and leave to cool completely.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!