Prep Time:  25 minutes, plus chilling        |        Cook Time:  35 minutes        |        Makes:  6

Ingredients

• 3 navel oranges, around 180g each
• 600ml pure pouring cream
• 40g caster sugar
• Pinch of salt
• 25ml lemon juice
• Zest of a navel orange, very finely grated
• Mint leaves, to serve
• Extra orange zest, to serve

Method

1. To make the orange ‘cups’, halve the oranges and use a small, sharp knife to run around the outside of the flesh. Using a small teaspoon, gently scoop out the flesh and pith from the skin, leaving a thick-skinned, orange shell. Level them by cutting a thin slice off the base to create a flat bottom. Be careful not to cut through the orange shell. Place the pith and flesh into a sieve set over a bowl and press with a wooden spoon or pestle, to extract 50ml of juice. Set aside.
2. Place the cream, sugar and salt into a large, heavy-based saucepan set over a high heat. Bring to a boil, reduce the heat slightly and simmer for 30 minutes or until it reduces to 400ml.
3. Add lemon juice and orange zest along with the reserved orange juice and cook for another few minutes, to reduce it back to between 350 and 400ml. Pour into a jug.
4. Place the orange ‘cups’ onto a tray. Pour the cream mixture into the cups, filling them to the top. If there’s any leftover mixture, you can pour it into a small ramekin. Place in the fridge for 2 hours or until just set.
5. Top with fresh mint leaves and orange zest then serve.

Optional

For an even easier version, serve the possets in small dessert cups, eliminating the need for scooping out whole oranges.

These are best eaten when just set, so the texture isn’t too firm.