Feta-Blood Orange Pots de Creme with Mint

Course Desserts

Ingredients in this Recipe

1 tablespoon fresh mint, chopped fine
1 teaspoon blood orange zest (I just zested the oranges before I cut and juiced them; measurement is guesstimate)
1/2 cup heavy cream
1/2 cup juice of blood oranges, strained (2 3 oranges, depending on size)
1/2 cup sugar
2 large eggs
2 ounces feta cheese, room temperature. (Wash off the brine and let it sit in a dish of milk while it's coming to room temperature. Drain the milk before using.)
3 ounces cream cheese, room temperature

See Full Recipe at Food52