Blood Orange and Rosemary Posset

One of the easiest desserts to make has to be a posset.  It’s so simple and you can make it in lots of lovely flavour variations.  The recipe below is for a blood orange posset, but I’d also recommend trying the recipe with three lemons instead of the blood oranges and rosemary.  We’ve had various versions in our house including lime / tangerine / pink grapefruit.

Blood orange posset

Blood Orange and Rosemary Posset (Serves 6)

600ml double cream
150g caster sugar
Juice and zest of 2 blood oranges
3-4 sprigs of rosemary

1. Warm the cream and sugar gently in a large pan with the rosemary.  Make sure it’s a large pan as you’re going to boil the ingredients and they’ll bubble up.

2. Keep stirring until the sugar has dissolved.

3. Once the sugar is dissolved, bring the mixture to the boil and let it bubble for 3 minutes.  Don’t stir it!

4. After the 3 minutes, whisk in the juice and zest.  Remove the rosemary stalk.  Pour into 6 ramekins and allow to cool in the fridge for at least 3 hours before you serve them.


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