You’ll be able to tell from the photo that we like to make this posset using blood oranges, but the original recipe called out clementines, which yield an equally fine result. We stole the idea of serving the cinnamon-laced crisps alongside from the recipe for Cranberry Fool — and discovered the pairing is an excellent one. You might try topping your possets off with sliced strawberries instead of orange segments for a change of pace.
20 oz. heavy cream
7 oz. golden caster sugar (1 cup plus 1 tbs.)
zest and juice 2 small oranges (blood oranges or clementines), or 1 regular orange
zest and juice ½ lemon
segments cut from 1 more orange, for serving (optional)
Put the cream, sugar, and both zests in a saucepan and bring to a simmer. Meanwhile put the juice of the lemon in a measuring cup, then add enough of the orange juice to bring the total amount of juice up to 3 fluid ounces. Once the cream mixture reaches a simmer, turn up the heat and bubble for exactly 3 minutes. Remove from heat and stir in the juice. Sieve the mixture into a jug and allow to cool to room temperature, stirring every so often. Divide between 4-6 dishes and chill for at least 2 hours or until set. Garnish with orange segments before serving.