Mango & Orange Posset

Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.

We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products.

We’d love to see your creations using our products… tag us on social media!

#yestoyester

Ingredients:

100ml Mango pulp**

450ml Yester Farm Dairies Double Cream*

110g Caster Sugar

Juice and rind of half a citrus fruit: orange, lime or lemon

Edible flowers or fruit for decorating

Biscuits for serving

Method:

• Pour cream into a thick bottomed pan, add the sugar and citrus zest.

• Over a low heat stir the cream until the sugar has dissolved. Bring to the boil and let it bubble away for about three minutes.

• Away from the heat, add the mango pulp and stir vigorously then add the citrus juice. It may look as if it’s curdling, but just keep stirring, until you have a smooth thick cream.

• Ladle into 4 pretty teacups or glasses.

• Pop into the fridge for a couple of hours.

• Before serving, decorate with flowers and/or fruit

• Serve with biscuits (shortbread, Florentines, Amaretti or similar)

*You can substitute some of all of the cream with Creme Fraiche for a lighter version of this recipe.

**Either blitz a fresh mango or use tinned, which is available from specialist retailers. You can also use citrus juice for the recipe in place of the mango puree. Orange would require a good squeeze of lemon juice.

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