Seville oranges hit our shops in January and bring some much-needed sunshine to what can be a dreary month. Bursting with aroma and flavour, they are famous for being used to make Seville orange marmalade. Here, for a change, we use them to conjure up a creamy dessert.
double cream, locally sourced if you can manage it
- Finely grate the zest of the oranges (be careful not to grate the bitter pith) and juice them
- Gently heat the cream and sugar together in a heavy-bottomed saucepan until boiling. Boil for 3 minutes, stirring occasionally.
- Set aside to cool.
- Add the orange juice and zest and whisk well until slightly thickened.
- Pour into glasses (small wine glasses or even sherry glasses look nice) or ramekins and chill for 4 hours or more.
- Serve with dainty shortbread fingers.