A posset is almost an egg-less custard; a magic suspension of citrus in cream and sugar. It’s a very old English dessert (dating to the Middle Ages), is deceptively simple, and is nowhere near as rich as you might imagine. This is a creamsicle in nearly drinkable form. I unfortunately don’t have a picture of it, but if you make it, send me yours!

Blood orange posset

2 cups heavy cream

1/2 cup sugar

1/4 cup orange blossom honey

Juice and zest of two blood oranges (any variety)

Combine all ingredients in a small saucepan over medium-low heat, stirring regularly to dissolve the sugar. Allow the mixture to come up to a boil, and stir constantly to avoid bubbling over. Let it boil for approximately two minutes, then remove from the heat. Pour into pudding cups, juice glasses, or small bowls and chill for at least three hours. Note: posset is a soft-set dessert; it will not set as an egg-based custard would. Also, if you’ve got fiori di sicilia (see my post on ricotta cheesecake), I think a drop or two would be perfection in this.