A citrussy pud for a special dinner or the full-stop to a fresh, palate-cleansing lunch, this zesty posset is easy to make and full of flavour
Dating back to the 16th century, possets are one of the simplest desserts to make. Blood orange juice adds both flavour and a bright yellow hue to this pretty posset.
Serves 4
500ml double cream
150g caster sugar
2-3 blood oranges, zested and juiced
To serve:
4 x 150g glass jars (bowls or glasses will work if you don’t have jars)
1 In a pan, gently bring the cream and sugar to the boil over a low heat, stirring until the sugar’s dissolved.
2 Boil the mixture for 3 mins, or until it’s thickened, then remove from the heat and stir in the orange juice (you’ll need 75ml) and most of the zest (leaving some for a garnish).
3 Divide the mix between the glass jars and transfer to the fridge to set overnight. To serve, remove from the fridge and top with the remaining orange zest.
