Zingy orange posset with chocolate orange biscotti - The Jewish Chronicle - The Jewish Chronicle
This dessert is great for a big gathering, as you can make the biscotti well in advance and also the posset a day ahead
Ingredients
- 4 – 5 blood oranges
- 600 ml double cream
- 120g caster sugar
- For the biscotti
- 60g dark chocolate, broken into pieces
- 120g sugar
- 60ml vegetable oil
- 1 large egg, beaten
- Zest of 1 orange
- 20g cocoa powder
- ½ tbsp potato starch
- 90g ground almonds
- Pinch of salt
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