Make the most of citrus season with these elegant Orange Possets. Creamy, zesty, and infused with vanilla and cardamom, each posset is served in a natural orange shell for a beautifully simple dessert that’s perfect for entertaining. Finished with glossy orange segments and a homemade citrus syrup, every spoonful is fresh, vibrant, and irresistibly indulgent.

Ingredients:

• 10 oranges
• ½ lemon, juiced
• 500ml heavy cream
• 120g sugar • ¼ tsp salt
• ½ vanilla bean, scraped
• 2-3 cardamom pods, cracked

Topping:

• Juice of 3 oranges
• 100g sugar

Instructions:

1. Zest an orange over a small bowl. Slice and squeeze the juice in. Squeeze another until you have 75ml of juice. Juice half a lemon. Set aside.
2. Slice the top third off the remaining oranges. Store in the fridge.
3. Carefully remove the flesh from the orange bottoms with a small spoon. Place the hollowed cups on a tray/plate. Set aside.
4. In a medium saucepan, stir together cream, sugar, salt, vanilla bean, scraped seeds and cardamom. Heat over medium-low for 2–3 mins, stirring to prevent boiling. Remove from heat. Stir in the juice and zest. Cover and let sit for 10 mins. It should thicken up.
5. Strain into a large measuring cup. Fill the orange cups evenly. Use a toothpick to pop any air bubbles. Cover with clingfilm and chill for 3–4 hours until set.
6. Before serving, slice the oranges into segments over a bowl to catch the juice. Set aside.
7. Place the reserved orange flesh in a sieve over a bowl. Juice with your hands or a spoon until you have 250ml.
8. Add juice and sugar to a sauté pan. Cook over medium heat until slightly syrupy. Add the segments, reduce to low and cook for 1–2 mins. Cool.
9. Top the chilled possets with orange segments and some juice.