Blood Orange Posset
Ingredients
- 6-8 Fresh Blood Oranges
- 1/3 Cup Blood Orange Juice
- 1 tbsp Blood Orange Zest
- 2 Cups Heavy Cream
- 1 Vanilla Bean
- 1/2 Cup Granulated Sugar
- Fresh Mint (to garnish)
Directions
- Infuse Your Cream: Combine heavy cream and vanilla in a saucepan and heat over medium until it comes to a simmer, then remove from the heat. Cover and set aside to cool for 30 minutes to 1 hour before cooking
- Wash the blood oranges; using a microplane grater, zest 1-2 of the oranges to yield 1 tablespoon of zest
- Cut the blood oranges in half long ways, then hollow them out using a paring knife and spoon, setting the pulp aside in a bowl. Juice the pulp (I recommend putting the pulp into a blender and blending that, then straining the juice from the pulp bits)
- Heat the infused heavy cream, sugar, and blood orange zest in a sauce pan over medium heat until the mixture comes to a simmer/light boil; simmer for about 5 minutes
- Cut the heat and whisk the freshly squeezed blood orange juice into the cream mixture
- Transfer the liquid into the blood orange peel halves and let sit at room temperature for 30 minutes, then place them in the fridge to finish setting for 3-4 more hours
- Garnish with fresh mint
