Slicing open a blood orange has an air of anticipation about it. Will it be intense purple almost throughout, have a few red stripes or actually be mostly orange? Whichever colour you end up with they all have the same fantastic flavour. I love cooking with blood oranges; adding a splash to a cocktail or baking them into something delicious. This recipe for blood orange posset was something I had never tried before and I couldn’t believe how easy it was to make. Just three ingredients are needed for a pudding that tastes so much more than the sum of its parts.
Ingredients
You will need (for four individual possets):
- 400ml double cream
- 150g golden caster sugar
- Zest and juice two blood oranges
Method
Add the cream and sugar to a large pan and bring the cream up to the boil. Stir it all the time to ensure the sugar dissolves and the cream doesn’t catch.
Boil the cream and sugar together for three minutes stirring continuously.
Remove the cream from the heat and add the blood orange zest and juice.
Pour the posset mix into four glasses or cups and then leave to set in the fridge for at least four hours.
When you are ready to serve grate over a little dark chocolate.
These are fantastic served with chocolate shortbread so you can dip the shortbread into the posset and scoop it all up!
Can you ever go wrong with chocolate and orange together? I don’t think so and this classic flavour combination is so honest in this dessert. Such simple flavours; no fuss or flair, just pure zingy orange mixed into thick cream and dark chocolate. It’s almost unbelievable how well it sets considering there are just three ingredients but it’s thick, rich and spoonable and perfect served with crunchy shortbread. For a pudding that takes just minutes to make this blood orange posset will be my go to dessert for any dinner party!
Blood oranges are fantastic and this desserts sounds perfect for them.
Love blood orange and so true you never what you will get inside. But we know what we get with this pudding: deliciousness!
ahh i forgot how easy possets were! i’ll have to make some soon (: and i just bought a bag of blood oranges today! i forgot how intensely purple they were, and it was a surprise when i peeled one open (;
Love this beautiful winter fruit! We had lots of them last week and am going to get some more today. Your posset looks very inviting!
Blood oranges looks so beautiful once cut open, what a lovely recipe!
Miriam x
These look so easy to make that I am tempted to try them! I love blood orange.. very nice treat!
I am so excited, Caroline. The blood orange posset is chilling in the refrigerator right now. What doesn’t show on your post is how beautiful the color is! So delicate a pink, and it’s beautiful in my cobalt blue glassware. I’ve only made lemon or lime posset prior to this, and was afraid orange juice wouldn’t be acidic enough to make the cream set. It set perfectly within four hours, just as you said!
I’m so pleased David! Mine didn’t come out quite as pink as I would have liked as my oranges were still quite orange. The flavour was still there though!
The posset is chilling right now in my refrigerator, and I’m so excited for dinner this evening! This is so easy, and the color is so beautiful – a light delicate pink that looks great in my cobalt blue glassware!
how delicious! i haven’t heard of posset and have little experience with the combination of orange and chocolate–what is wrong with america?!?! ;)–but i feel like i need to try this immediately!!
I can’t get enough blood oranges this season Caroline! Love the added chocolate on top! Great combo!
YUM! I have a ton of blood oranges in my house right now, I may have to try this today! Thanks for sharing!
REALLY i LOVE THIS LOOKS WONDERFUL AND DELICIOUS!