Like people, there are recipes blessed with both beauty and elegant names. When my daughter was four years old, she heard a waiter in a Portuguese restaurant say that the fish of the day was ‘pan-fried-fillet-of-golden-bream’. It had such a poetic lilt to it that my daughter repeated the name of this dish endlessly, enchanted by its rhythm.
Sadly ‘Blood Orange Posset’ got a rough deal when names were being handed out. The word ‘blood’ is never good when attached to an elegant pudding and ‘posset’ (like ‘gusset’, ‘corset’ and ‘thicket’) is just plain horrible. But don’t be fooled. Blood Orange Posset is a divinely creamy confection with the fresh sting of Sicilian oranges and the extravagant indolence of double cream. It’s also the easiest pudding I know.
Blood Orange Posset With Candied Orange Peel
For the Posset
2 blood oranges (ordinary oranges or even lemons will work too, but you won’t get the bubblegum-pink final result). You will need the juice plus the finely grated zest
500ml double cream
120g caster sugar
Bring the cream and sugar to a boil in a pan and then bubble gently for 3 minutes. Remove from the heat and add the juice and zest. Stir to combine. Pour the mixture into glasses or bowls and refrigerate for at least 3 hours until it’s set.
For the Candied Peel
Peel of 2 blood oranges
Half cup caster sugar
One cup water
Peel long, very fine strips from the oranges and put them in a pan with enough water to cover. Bring to a boil, drain the water off and then repeat twice more. In the meantime, in a separate pan, combine half a cup of sugar and one cup of water and bring to the boil. Turn down to a simmer for a couple of minutes and then add the previously boiled orange peel to the sugar solution. Simmer for a further ten minutes. Remove the pan from the heat, allow to cool and then hook out clusters of peel from the pan with a fork and place carefully on top of each posset.
All you need to do now is to eat your Blood Orange Posset while dreaming up a new name for it. Since I’m speaking as someone who created a ukelele pop group when she was nine years old called The Umbilical Chord I think I should leave the re-naming to you.