I completely forgot how much I love Posset. I honestly think it’s one of the best dinner party desserts. It uses three ingredients and is so quick and easy. They’re so delicate, creamy and will definitely leave you wanting more. Plus, it’s made the night before.
They are so fuss free but absolutely delicious. Not to mention they’re suitable for gluten-free and vegetarians (as the citrus juice acts as the setting agent instead of gelatine; giving the posset a much softer set and creamier texture.)
You can make posset using any other citrus but I decided to keep with Blood Oranges as they’re in season. They’re sun-burnt flesh is so enticing and beautiful, I really don’t know why I haven’t used these much in the past. They’re definitely something to snatch up while they’re hanging about unsuspectingly in the supermarket.
I don’t really know where to start in describing the difference between an ordinary Orange and a Blood Orange. The obvious difference is there blushed appearance. However, their taste is more powerful than an orange. It kind of reminds me of an orange with a hint of a grapefruits sourness. They are also slightly sweeter than an average orange; an orange with a kick basically!
I love garnishing these pots with fresh segments to combat the sweetness of the posset. By sprinkling on some nutty pistachios, it adds some texture and a different flavour. These are perfect if you’re looking for something easy to satisfy your sweet tooth. Ingredients – makes 4 medium-sized ramekins
- 600ml double cream
- 215g caster sugar
- 2 blood oranges, zest and juice (Plus an extra orange for decoration)
- 75g pistachios, roasted and chopped
Method Place the double cream, caster sugar and blood orange zest in a pan. Bring the ingredients to the boil and take off the heat. Whisk in the blood orange juice and leave to cool slightly, stirring every now and again. Note: By cooling the posset before pouring into the ramekins, it ensures that the orange zest doesn’t sink to the bottom of the pots. Once the posset is cooled but still warm, divide into the ramekins equally. Set overnight in the fridge. Garnish with fresh blood orange segments and chopped, roasted pistachios.