Zest and juice the oranges.
Bring the juice to the boil and reduce by half.
Place the cream and caster sugar in a saucepan and bring to the boil. Stir in the reduced orange juice and zest. Bring back to the boil and simmer for 2-3 minutes then remove from the heat, pass through a sieve and pour into serving glasses.
Transfer to the fridge and refrigerate until set.
Preheat the oven to 180'C.
Chop the candied ginger and then place all of the ingredients in a food processor and pulse until the mixture comes together. Shape into a ball and then roll out between 2 sheets of baking paper to a thickness of 5mm. Chill in the fridge for 30 minutes and then cut out rings to your desired size.
Place on a baking tray and bake in the oven for 15 minutes until brown round the edges and firm in the centre. Dust with caster sugar whilst still hot and allow to cool on the baking tray.
Pick and chop the mint leaves. Segment the oranges and mix with the chopped mind.
Spoon the orange and mint salad on top of the possets and serve alongside the ginger and almond biscuits.
«Make sure that once you add the zest and the juice of the oranges, you bring the mixture back to boil and simmer for 2-3 minutes. If not, the possets will not set. »