Blood Orange Posset

• portioner: Makes 10
• total tid: 2 hours 13 minutes

Ingredienser

5 blood oranges to result in 3/4 cup juice

2 tablespoons fresh lemon juice

2 cups heavy cream

3/4 cup granulated sugar

Make it!

Instruktioner

This part is messy, make sure you’re not wearing white! Slice the blood oranges shortways and scoop out the insides into a bowl. Carefully carve the insides out without breaking through the shell. Using a muddler or a wooden spoon, smash the blood orange guts until juice starts to separate. Pour through a sieve and discard the pulp.

In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in blood orange and lemon juices. Let sit for 10 minutes.

After sitting, whisk mixture vigorously (you’ll see that it’s already starting to coagulate). Pour the pink cream into the cups and chill for a minimum of 2 hours, or overnight.

Serve cold and enjoy! 🍊