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Orange and Lemon Posset with Ginger Crumb

By OcadoLife
“There are few easier, more pleasurable desserts that can be made ahead than 
a posset,” says Mark Diacono – cook, photographer and author of Sour: The Magical Element That Will Transform Your Cooking – who created this…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 400ml double cream
  • 130g caster sugar
  • 1 lemongrass stalk, peeled and bashed with a rolling pin
  • 2 oranges (approx.), 1 juiced to give 60ml, 1 peeled and segmented to decorate, plus 3 pared strips of zest
  • 1 lemon (approx.), juiced to give 60ml, plus 1 pared strip of zest
  • 60g ginger biscuits, blitzed to a crumb (optional)

Method

4 steps

  1. Step 1

    In a small pan, bring the double cream, sugar, lemongrass and orange and lemon zests to a boil, stirring occasionally.

  2. Step 2

    Reduce the heat; simmer for 2 mins, then stir in the orange and lemon juices. Turn up the heat and, as soon as the mixture boils, remove from the hob. Pour through a sieve into a jug.

  3. Step 3

    Divide the posset between ramekins or small glasses. Allow to cool, then chill for around 2 hrs or until set.

  4. Step 4

    Just before serving, top with the ginger crumb (if using) and decorate with a few orange segments. You can make the possets (without the toppings) up to 2-3 days ahead and store chilled.