Blood Orange Posset
These tiny desserts are whimsical and delicious. If you want them ultra silky you can always strain over a very fine sieve to catch the zest but I do not do that and I think they’re just as silky and divine. You can choose to serve the posset inside the shells of the blood oranges (it’s v cute) and if you can’t be bothered, don’t be bothered.
Blood Orange Posset
4 blood oranges (or any similar-in-size citrus, really)
1 lemon
250 grams heavy cream
40 grams cane sugar
If you’re using the citrus shells: Take three of the blood oranges, cut them in half horizontally across the fruit. I used a knife and a regular spoon but a grapefruit/serrated spoon would make your life easier. I used a paring knife and ran it along the outside of the fruit, being very careful to not pierce the peel, and scraped it out with a regular ol’ spoon. Save the fruit in a colander placed over a bowl
Press down on the fruit to collect the juice and then measure out 50 ml and set aside
Zest the lemon and the extra blood orange and reserve the zest
Juice the lemon after you zested it and collect 10 ml juice, adding it into the bowl with the blood orange juice.
In a small saucepan set to medium add the cream and sugar, stirring frequently just until it barely starts to simmer and all the sugar has dissolved.
Take the pot off the heat, add the juice(s) and the zest, stir well to combine and allow to cool for 20 minutes, stirring occasionally.
Arrange the six halves of blood orange rinds on a plate, making sure they are sturdy. If you need to you can add little balls of foil if you’re worried they’ll tip.
Decide whether or not you want to pour the cream mixture through a sieve.
Pour the cream mixture into a measuring cup or something with a spout to pour without making a big ass mess.
Once you’re feeling confident that the orange shells aren’t going to move or topple go ahead and fill them with the cream mixture, filling all the way up to the top (within reason, you don’t want it to spill out as soon as you pick up the plate to transfer to the fridge.)
Leave them alone one the counter for 30 minutes or so, they’ll begin to thicken as they set.
Put them in the fridge where they won’t be disturbed for at least 6 hours or overnight.