Grate the zest from 2 oranges using a fine grater and taking care not to include the white pith. Squeeze the juice.
Pour 300ml (½pt) cream into a small saucepan and stir in 75g (3oz) sugar. Heat gently while stirring until the sugar dissolves.
Increase the heat and bring the cream to the boil, stirring. Continue to boil for 3 minutes stirring constantly.
Remove from the heat, stir in the orange zest and juice. Pour into small dishes and allow to cool. Then chill the possets in the refrigerator for at least 1 hour or until required
Video
Notes
Cook's tips
Take care when boiling the cream not to let it boil over.
StoreThe possets will keep in the refrigerator for 2 -3 days. Not suitable for freezing