Blood Orange Possets

Serves 4 | Prep time: 15 mins | Cook time: 5 mins | Chill time: 4+ hours

Dessert served in an actual fruit?! Obsessed! These possets are similar to a crème brûlée, but with a stunning blood orange infusion and the perfect crackle on top. You’ll love them on a hot summer day!

Ingredients:

• 1 ½ cups heavy cream

• ½ cup granulated sugar

• ½ cup fresh blood orange juice (from ~2–3 blood oranges)

• 1 tsp blood orange zest

• Pinch of salt

• ~2 tbsp additional granulated sugar, for topping

Instructions:

1. In a small saucepan, combine the heavy cream, ½ cup sugar, and a pinch of salt. Bring to a gentle boil over medium heat, stirring frequently. Once it reaches a boil, let it bubble for 3 minutes, watching carefully to prevent overflow.

2. Remove from heat and stir in the blood orange juice and zest (if using). The mixture will thicken slightly as the acid reacts with the cream.

3. Cut 3-4 blood oranges in half and carve the insides out. Place on a plate so they’re stabilized enough that they won’t fall over while chilling.

4. Pour mixture into each carved-out blood orange half. Let cool at room temperature for 15–20 minutes, then cover and refrigerate for at least 4 hours, or until set.

5. Sprinkle about ½ tsp granulated sugar evenly over each posset. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool for 1–2 minutes so the sugar hardens. Serve and enjoy!