Dessert: Blood orange and pistachio pots
Serves 6
15g cornflour
125g caster sugar
3-4 blood oranges (you need 150ml juice), 2 thin slices quartered, 2 oranges zested
120ml Carnation vegan condensed milk alternative
75g Oaties biscuits
50g pistachios, roughly chopped
270ml pot Elmlea plant double cream alternative
1. Start by making the curd. Mix the cornflour, 75g of the caster sugar, a pinch of salt and the zest of 1 orange in a saucepan. Slowly whisk in the orange juice over a medium heat for 3-4 mins, whisking constantly, until thickened.
2. Remove from the heat and whisk in the Carnation, then transfer to a bowl. Leave to cool to room temperature, then refrigerate for at least 2 hrs or overnight.
3. For the caramelised orange slices, dissolve the remaining caster sugar in 50ml water in a small saucepan and bring to the boil. Add the orange quarter slices in a single layer and simmer for 15 mins, then transfer to a sheet of baking paper and set aside for at least 1 hr to set.
4. Put the Oaties in a sandwich bag and bash to crumbs with a rolling pin. Stir in 35g of the pistachios and set aside.
5. Whisk the Elmlea to soft peaks, then whisk in most of the remaining orange zest; set aside.
6. To assemble, spoon 2 tsp of the biscuit mix into 6 glasses and top with 2 tbsp whipped Elmlea, then 1 tbsp curd. Repeat the layers to use all the ingredients, finishing with curd. Top each pot with a caramelised orange piece, then scatter with the remaining pistachios and orange zest to serve.