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Blood orange and pistachio pots recipe

Blood orange and pistachio pots recipe

14 ratings

Silky smooth, sweet and creamy, these vegan dessert pots are worthy of a night in. Make your own curd then layer with the nutty crumb and your whipped cream alternative, the perfect vegan dessert. See method

Ingredients

  • 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

Each serving contains

  • Energy

    1665kj
    396kcal     20%

  • Fat

    22g 32%

  • Saturates

    10g 48%

  • Sugars

    35g 39%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 47g Protein 3.4g Fibre 2.2g

Method

  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.
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