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blood orange, posset, candied orange peel, hot drink

Blood Orange Posset With Candied Orange Peel

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A dessert with zesty orange flavour - perfect for a seasonal treat.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 15 mins
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For the posset

2 blood oranges (ordinary oranges or even lemons will work too, but you won’t get the bubblegum-pink final result). You will need the juice plus the finely grated zest
500ml double cream
120g castor sugar
Bring the cream and sugar to a boil in a pan and then bubble gently for 3 minutes. Remove from the heat and add the juice and zest. Stir to combine. Pour the mixture into glasses or bowls and refrigerate for at least 3 hours until it’s set.

For the candied peel

Peel of 2 blood oranges
Half cup castor sugar
One cup water

Peel long, very fine strips from the oranges and put them in a pan with enough water to cover. Bring to a boil, drain the water off and then repeat twice more. In the meantime, in a separate pan, combine half a cup of sugar and one cup of water and bring to the boil. Turn down to a simmer for a couple of minutes and then add the previously boiled orange peel to the sugar solution. Simmer for a further ten minutes. Remove the pan from the heat, allow to cool and then hook out clusters of peel from the pan with a fork and place carefully on top of each posset.

I tend to eat this on its own, but some fine langue de chat biscuits on the side are good too.