Ingredients
Units
- 300ml Double cream
- 90g Sugar
- 1–2 Limes (zest for 1 lime, and 30ml lime juice)
- 1 Blood orange or replace for orange or more lime
- 1 Additional blood orange or orange for serving (optional)
Instructions
- Zest 1 of the limes and 1 blood orange. Squeeze the lime, reserving 30ml of juice. Squeeze one blood orange, reserving 50 ml of juice.
- Add citrus zest and sugar to a medium sized pot. Rub the orange and lime zest into the sugar to release the oils to better release the citrus flavours.
- Add the cream to the pot then heat to a simmer and allow to bubble for 1 minute. Simmer on low for 3–4 minutes until the sugar has dissolved. Turn off the heat.
- Set aside for 5 minutes to infuse the cream and zest. Optional: For a smooth textured posset, strain the cream through a fine sieve to remove the zest.
- Add the citrus juice to the cream mixture. Divide between 2-4 glass jars and set aside to cool for 5 minutes then cover and chill for 3 hours in the fridge. Once ready to serve, peel and segment an orange for added flavour and garnish.
- Start by topping and tailing the orange. Then, working from top to bottom, cut the peel off using a knife leaving you with only a touch of white pith within the segments. Hold the orange gently in your hand and cut between one side of a segment to the centre, then gently peel away the other side from the pith leaving you with an individual juicy segment.
- Repeat for as many as necessary, leaving reserving 2 segments per posset. Place the citrus onto your possets and serve immediately.
- Category: Quick and Easy
- Method: Baking
Nutrition
- Serving Size: Serves 2
- Calories: 893.38kcal
- Sugar: 54.99g
- Sodium: 54.49mg
- Fat: 69.06g
- Carbohydrates: 58.72g
- Fiber: 1.91g
- Protein: 0.63g