Blood Orange Possets

Based on classic Lemon Possets, these Blood Orange Possets are like a mature creamsicle. Made with just blood orange and lemon juice, zest, heavy cream, and sugar, these possets are simple, creamy and refreshing.

What is a posset?

A posset is a cold dessert made from thickened cream, typically flavored with lemon. In this case I’ve used blood oranges with a little lemon juice to help cut the richness of the cream.

What is the difference between panna cotta and a posset?

Possets are different from panna cotta because they use citrus to help them set.

How long does it take for possets to set?

Lemon possets usually set within 2-3 hours but I have found that the blood orange possets take a little longer and are best if you make them the day before and leave them to set up overnight.

Tips for making Possets

• The darker the blood oranges are on the outside, the stronger the flavor (aka the better) and the darker the color.
• Dress appropriately when coring out the oranges, they will spray and stain so I recommend wearing clothes you don’t care about and being ready to wipe down walls and surfaces.
• I love serving these in the actual orange but you can also just squeeze out the juice and then pour the possets into small bowls or tea cups for a neater serving!
• Make sure to heat the cream and sugar on medium low until just simmering and all of the sugar has dissolved.
• I like to peel one orange with a peeler, add that into the heavy cream, and then remove it before pouring the cream into the oranges. I don’t love the texture of the zest in the cream but you can also use a microplane and add the fine zest to the cream.
• Don’t skimp on the filling, I like to prop the orange halves up against each other so the liquid doesn’t run out and then fill them as high as you can! You can leave them out at room temperature to firm before transferring to the fridge overnight.
• Store these in the fridge with plastic wrap on top to keep too much of the moisture from evaporating and cracking the cream.

Additional Cake Recipes to try!

• Baked Lemon Cheesecake
• Bavarian Cream with Berries
• Milchreis (German Rice Pudding)

Blood Orange Posset Ingredients

• Blood Oranges: The darker the blood oranges the better!
• Lemon: Lemon juice helps set the possets and cuts the richness of the heavy cream.
• Heavy Cream: Heavy cream or heavy whipping cream will work for this recipe!
• Granulated White Sugar: Sugar helps to set the mixture as well as sweeten it slightly and balance out the acidity of the citrus.

How to make Blood Orange Possets

Prepare the Oranges

• * If not serving in the blood orange halves, there is no need to core them. Simply cut in half and squeeze out the juice.
• Cut 3 of the blood oranges in half and use a serrated spoon (grapefruit spoon is what we always called them) to scoop out the insides. Be careful not to pierce through the skin.
• Place a sieve over a liquid measuring cup and mash the blood orange flesh to squeeze out the juice. Measure out 40 milliliters of the juice and squeeze in 10 milliliters of lemon juice.
• Use a peeler to peel off the zest of the remaining blood orange, try to keep the piece as big as possible.

Cook & Assemble

• In a small pot, combine the heavy cream and sugar. Place over medium heat, stirring frequently until the cream just starts to simmer and the sugar has dissolved.
• Remove the pot from the heat and pour in the juice along with the peel. Stir to combine and set aside to cool for 10 to 15 minutes. While it cools, place the empty blood orange halves on a plate or tray.
• Stir the cream occasionally as it cools.
• After the cream has started to thicken, fish out the peel.
• Carefully pour or ladle the thickened cream into the orange halves. Leave the oranges to sit for 30 minutes until semi set and then transfer to the fridge.
• Leave to set up overnight in the fridge.