Blood Orange Posset

5 from 4 votes

A rich, smooth and creamy dessert flavoured with the zest and juice of blood oranges. Blood orange posset is very similar to lemon posset, but it has a lovely rosy peach hue and the flavour isn't as sharp. It's ever so easy to make and it takes very little time to prepare. Be sure to plan ahead though, as it does require a few hours of setting time. Perfect for date-nights and dinner parties.

Prep Time5

Cook Time4

Setting Time4 30

Total Time2 9

Course: Dessert

Cuisine: British

Keyword: blood oranges, cream, party food

Servings: people

Calories: 320kcal

Author: Choclette @ Tin and Thyme

Equipment

microplane (affiliate link) optional
4 small dessert dishes*

Ingredients

300 ml double cream (heavy cream)
60 g golden caster sugar
2 blood oranges zest and 60ml juice

Metric - US Customary

Instructions

Pour the cream into a small pan along with the sugar. Heat gently until the sugar has dissolved.
300 ml double cream (heavy cream), 60 g golden caster sugar
Bring the cream to the boil, turn down the heat and simmer for two minutes.
Turn the heat off, finely grate in the zest from the two oranges and stir. I find a microplane* works well for this. Add the juice and stir again until well mixed.
2 blood oranges
Divide the mixture between four ramekins or small glasses and allow to cool to room temperature. Place in the fridge for at least one hour to set. Longer is even better and overnight is good.
If liked, decorate with chocolate shavings or curls of orange zest before serving.

Notes

Keeps well in the fridge for up to two days.

To make lemon posset, follow the recipe, but add 15g more sugar.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition