Orange Posset with Wild Borage Flowers

Served 6

Prep time 20 minutes

Ingredients

600ml Double Cream
150gr. Caster Sugar
2 Oranges Zest and Juice

Method

Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for 3 minutes, then remove from the heat and allow to cool. Add the orange juice and half the zest and whisk well. Sieve the cream into a jug and pour the orange cream mixture into six bowls or one large one. Refrigerate for 3 hours and serve with the orange zest and wild borage flowers.

Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard

Gabriella De Gaetano

Gabriella is a self-taught home cook who enjoys eating, experimenting and learning in the kitchen. She started working as a private chef in London and has since catered for private clients, parties and events, film catering and weddings. When she's not cooking, Gabriella can be found in her workshop or searching for unique vintage pieces which she displays in STORJA STORE; a curated online lifestyle store for the conscious consumer.