Blood Orange Posset
My latest posset victim: the blood orange. 🩸🍊 If you’re new here, Posset is an old time English dessert made with three main ingredients: cream, sugar and lemon juice. The acid in the lemon juice “curdles” the cream to create a custard-like texture. I’ve “posseted” lemons, satsuma mandarins, passionfruit and now…the blood orange! See how it’s made here.
Ingredients
5 blood oranges to result in 3/4 cup juice
2 tablespoons fresh lemon juice
2 cups heavy cream
3/4 cup granulated sugar
Make it!
This part is messy, make sure you’re not wearing white! Slice the blood oranges shortways and scoop out the insides into a bowl. Carefully carve the insides out without breaking through the shell. Using a muddler or a wooden spoon, smash the blood orange guts until juice starts to separate. Pour through a sieve and discard the pulp.
In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in blood orange and lemon juices. Let sit for 10 minutes.
After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate). Pour the pink cream into the cups and chill for a minimum of 2 hours, or overnight.
Serve cold and enjoy! 🍊
