Tangy berries and orange pudding dessert in a cup
Tangy berry and Orange juice pudding dessert in a cup
Helloo my lovelies,
I am super duper excited to share my latest culinary obsession with you: single-serve desserts. Lately, I have been immersed in a world of endless possibilities, exploring various flavours and textures to create delightful treats. My new recipes, you’ll be happy to know, are not only incredibly delicious, but they’re also quick and easy to make. I want you to close your eyes and imagine a layer of tangy orange pudding and juicy berries, welded in the sweet embrace of crunchy biscuits. Each bite is a burst of sunshine. Crowning this delectable desert with a velvety, creamy lemon posset, elevated it to new heights, that will ignite your senses and awaken your taste buds. Whether you have a penchant for tangy delights or simply enjoy exploring new culinary adventures, this dessert is a must-try. Its single-serve presentation adds an element of elegance, making it a perfect treat for any occasion or a delightful indulgence just for yourself. Believe me, it's an experience that will leave you yearning for that next delectable bite. Stay tuned for more exciting single-serve recipes coming your way. Until then, I’m wishing you a mouth-watering experience
Tangy berryies and orange pudding dessert in a cup
Makes 8 servings
Some tips for you before you start:
This is great to make a day ahead.
This tangy treat has hardly any sugar, but if you want it sweeter, feel free to add sugar.
Pour the orange pudding into your serving glass/jars while it's still warm. It firms up very quickly and will be difficult to spoon into serving dishes.
When making the lemon posset take your time and don’t boil the cream or it will burn or split.
Remember to sift the lemon juice through a sieve before adding it to the cream.
You can make my chia jam recipe. I always have some of it in my fridge. If you aren’t a fan of chia seeds or don’t want to use them, you can replace them with 1 &1/2 tablespoons of cornflour. Use the same amount of strawberries or raspberries. Simply dissolve 1 & ½ tablespoons of cornflour in 1 ½ tablespoons of water and stir into the pot once strawberries start to bubble. Again you can add sugar according to your taste, although I didn’t use any.
I made a small amount of lemon posset, but if you want more you can simply double the quantities.
If you have any questions you can contact me via my Facebook page.
Orange juice layer
800mls freshly squeezed orange juice or store bought
6 tablespoons cornflour
3 tablespoons caster sugar (if you want it sweeter add sugar)
275mls thickened cream (no less then 35% fat)
Lemon zest from 1 lemon
63mls freshly squeezed lemon juice sieved
See: Chia seed jam recipe
You can substitute chia seeds with corn flour see tips above.
50g butter melted
Add orange juice and cornflour to a pot and stir over medium to high heat until consistency is thick. Remove from heat and allow to cool for a few minutes.
Transfer to serving cups and chill in fridge for at least 2 hours or make a day ahead.
Prepare a day ahead
Add lemon zest, sugar and cream to a pot. Over low heat, stir cream mixture well to combine. Bring mixture to a slow, gentle simmer, about
4-5 minutes, this way you don’t burn or split the cream. Remove from the heat and let it cool for a few minutes.
Stir in lemon juice that’s been put through a sieve.
Transfer to a dish and chill in fridge overnight.
Crush biscuits in food processor. Transfer to a bowl and mix with melted butter.
Place 8 serving cups/jars on your kitchen bench and pour 8 equal portions.of orange pudding while still warm (see tips above)
Spoon 2 tablespoons of biscuit mixture on top.
Spoon 2 tablespoons of berry mixture on top of crushed biscuits.
Top with lemon posset and garnish with crushed pistachios.