Blood Orange Possets
Serves 6
20 mins prep
10 mins cook
720 mins Setting
750 mins total
Based on classic Lemon Possets, these blood orange possets are like a mature creamsicle. Made with just blood orange and lemon juice, zest, heavy cream, and sugar, these possets are simple, creamy and refreshing.
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Prepare the Oranges
* If not serving in the blood orange halves, there is no need to core them. Simply cut in half and squeeze out the juice.
Cut the 3 of blood oranges in half and use a serrated spoon (grapefruit spoon is what we always called them) to scoop out the insides. Be careful not to pierce through the skin.
Place a sieve over a liquid measuring cup and mash the blood orange flesh to squeeze out the juice. Measure out 40 milliliters of the juice and squeeze in 10 milliliters of lemon juice.
Use a peeler to peel off the zest of the remaining blood orange, try to keep the piece as big as possible.
Cook & Assemble
In a small pot, combine the heavy cream and sugar. Place over medium heat, stirring frequently until the cream just starts to simmer and the sugar has dissolved.
Remove the pot from the heat and pour in the juice along with the peel. Stir to combine and set aside to cool for 10 to 15 minutes. While it cools, place the empty blood orange halves on a plate or tray.
Stir the cream occasionally as it cools.
After the cream has started to thicken, fish out the peel.
Carefully pour or ladle the thickened cream into the orange halves. Leave the oranges to sit for 30 minutes until semi set and then transfer to the fridge.
Leave to set up overnight in the fridge.