15 February 2017

Seville Orange Possets

Citrus fruits are one of the culinary joys of winter. Their bright colours and zingy flavours bring a ray of sunshine to cold days and dark evenings. Seville oranges are a bitter variety of orange, available only for a few short weeks in January and early February. Seville oranges are usually used for making marmalade, but their culinary uses go well beyond preserves. Possets are one of my favourite desserts. They are easy to make, and can be made in advance if you have guests coming round and simply whipped out the fridge for serving. Possets are typically made with lemons, but work equally as well with Seville oranges, which give a nice twist to this classic dessert.

Seville oranges


500ml good quality double cream
125g caster sugar
zest of two Seville oranges
4 tbsp Seville orange juice


Combine the cream, sugar and orange zest in a pan. (Remembering that it is always easier to zest oranges before you juice them.)

Place over a low heat and stir until the sugar has dissolved. Bring to a simmer, and allow to simmer for about two minutes. Don't let the pan come to a rolling boil.

Take off the heat. Add the Seville orange juice and stir. Pass through a seive into a jug.

Pour into ramekins, small shot glasses or cups.

Chill for at least two hours before serving.

Seville orange posset

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