Simon Rimmer served up a delicious orange posset with raspberry shortbread on Sunday Brunch.
The ingredients are: 500ml of double cream, Juice and zest of one and a half oranges and 1 tablespoon of honey.
For the Shortbread : 200g of softened butter, 1 teaspoon of orange blossom water, 300g of sifted flour, 100g of sugar and 2 teaspoons of dried raspberries.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes