Chai Bright Mandarin Possets

Makes 8

Ingredients

• 8 mandarins
• 1 ½ cups heavy cream
• ¾ cup sugar
• 2 sachets chai bright
• 2 1/2 tablespoons apple cider vinegar

For the caramel shards

• 1 cup sugar
• 6 tablespoons water

Directions

1. Cut the bottom fourth of the mandarin off, leaving the smooth side so that it can sit more evenly. Score the center and remove the mandarin from the peel. Place on a quarter baking sheet and set aside.
2. Brew 2 sachets of Chai Bright in ½ cup water according to package directions and set aside.
3. In a medium saucepan, mix the heavy cream, sugar, and mandarin zest until the sugar is dissolved. Place over medium heat. Bring to a boil, then reduce to a low boil and add 3 tablespoons of the brewed Chai Bright.
4. Constantly stir while the mixture is at a low boil for about 4 minutes. Remove from the heat, then add the apple cider vinegar. Mix just until combined.
5. Once the mixture has cooled for about 5 minutes, gently and slowly pour into the prepared mandarin peels.
6. Set in the fridge to chill for at least 4 hours.
7. To make the caramel shards, mix the water and sugar together in a medium saucepan. Place over medium heat. Do not stir after this point. Let the mixture boil until it eventually starts to turn golden brown. This should take around 10 minutes. If it starts to brown on one side faster, tilt the saucepan around to evenly mix. Once the mixture has reached the desired temperature, gently and safely pour onto a thick baking sheet lined with parchment paper. Tilt and turn the baking sheet to evenly disperse the caramel. Set aside to cool for about 30 minutes.
8. Break up the caramel shards to desired size and place on the set possets before serving.