Orange Posset
Serves 1
Directions
- 1Cut the blood oranges in half and squeeze their juice using a citrus juicer. Zest one blood orange.
- 2Pour heavy cream into a saucepan.
- 3Add sugar to the cream.
- 4Whisk together the cream and sugar.
- 5Heat the mixture on medium-high heat, whisking until the sugar has dissolved and the mixture boils. Reduce heat slightly and stir for 3 minutes.
- 6Remove from heat and stir in the blood orange juice and zest. Let it sit for 5 minutes.
- 7Pour the posset mixture into hollowed-out blood orange halves.
- 8Refrigerate for a minimum of 2 hours or overnight.
- 9Garnish with a tiny bit more blood orange zest before serving.
Ingredients
- 240 ml double/ heavy cream
- 75 g super fine (caster) sugar
- 2.5 tbsp blood orange juice
- 1 whole blood orange zest
Equipment
saucepanwhiskbowlspoonknifecitrus juicer