Blood Orange Posset

Ingredients

• 240 ml double/heavy cream
• 75 g superfine (caster) sugar (The source also gives 1/4 cup + 2 tbsp.)
• 2.5 tbsp blood orange juice
• 1 blood orange zest (Zest of 1 blood orange; a little extra zest is used to finish, amount unspecified.)

Steps

1. 1

   Put the cream and sugar in a saucepan over medium-high heat. Whisk them together and bring the mixture to a boil, until combined and the sugar has melted.

2. 2

   Reduce the heat slightly and continue stirring for 3 minutes; the mixture should darken slightly in color.

3. 3

   Remove the saucepan from the heat. Stir in the blood orange juice and zest; the mixture should thicken.

4. 4

   Spoon the mixture into bowls or hollowed blood-orange halves. The author says this quantity filled 3 small halved oranges.

5. 5

   Refrigerate for at least 2 hours or overnight, until set.

6. 6

   Finish with a little more zest and serve.

Notes

The recipe says it uses three ingredients, but lists cream, sugar, blood orange juice, and zest. The amount of extra zest for finishing is not specified. The transcript mentions lemon, lime, or regular orange as possible citrus alternatives; the written recipe specifies blood orange.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• chilled
• no-bake
• summer