Lemon posset was a big hit in the Finnish blogosphere, maybe a couple years ago? I made it too then, and have been making since, from time to time. Posset is incredibly easy, no fuss kinda dessert – in where you just mix some cream, sugar and citrus juice. It almost feels like magic, because the acidic citrus juice makes the cream set into a spoonable, solid form without any gelatin.
As there is a citrus season going on and everybody needs an easy dessert for their repertoire, posset is a very, very useful thing to know. And the best thing is that you can do it ahead of time and whip up from the fridge when you are ready to serve dessert.
For citrus juice there’s plenty of choice. You can use lemon, limes, grapefruit or blood orange, like I’ve used. The ruby juice makes the tiny cups appear in the softest shade of pink, and green pistachios are the perfect way to complement that blush tone.
I don’t remember where I read a tip of using a bit of lemon juice with other citruses, but I always add it in, because it has a way of making the blood orange taste a bit more fresh and bright. And the orange blossom water adds another floral layer, use it if you have it.
Blood orange posset ( 6 small cups)
Juice and zest from 2 blood oranges
1 tbs of lemon juice
5oo ml of heavy cream
90-110 grams of sugar, depending on the tartness of oranges and your taste
(1-2 drops of orange blossom water)
To serve: chopped pistachios and blood orange segments
Zest and juice your blood oranges to a small pitcher. Add in lemon juice.
Add cream and sugar into a saucepan and bring the mixture onto a boil over a medium heat. Turn down the heat and let the cream bubble gently for 5 minutes, mixing with a spatula a few times so the cream doesn’t stick on the bottom of the pan.
Take the cream off from the heat and whisk in your orange juice mixture and the orange blossom water, if desired. Taste (carefully, as the cream is hot) and add sugar or lemon, if the mixture needs more sweetness or acidity. Mix well.
Pour the cream onto small teacups or serving bowls, cover with cling film and put the cups in the fridge. Let the posset set at least 4 hours or more, preferably overnight.
Serve with chopped, lightly toasted pistachios and blood orange slices.
(You can also serve this from a big bowl, so that everybody can scoop some on their plates.)