Blood Orange Posset

I like to think of myself as a crème brûlée connoisseur. There isn't a better dessert out there (besides ice cream) that has cold custard with a perfect sugar shell. If you like the texture of crème brûlée, this dessert is for you. It takes all of ten minutes to make and is rather impressive when you play with the flavors. It's citrus season, so this is when one of my favorite oranges, a blood orange, comes in! This dessert serves two, but can easily be doubled. Cheers!

Ingredients:

1 blood orange zested

3 tbsp fresh blood orange juice

1/3 cup granulated sugar

1 cup heavy cream

Directions:

1. In a high-sided saucepan on high heat add blood orange zest, sugar and heavy cream

2. Whisk mixture until it becomes thick (8-10 minutes) and has reduced to 1/2 cup. DO NOT leave your pan, it is important you keep whisking as the mixture will bubble up. If it does bubble up to the edge of your pan, remove from heat and let bubbles settle

3. Once mixture has reduced, strain through a fine mesh sieve into a bowl or Pyrex with a spout

4. Add blood orange juice and whisk. Pour into two glasses or short jars and place in refrigerator for 3 hours to cool completely. Serve with a few blueberries or pieces of blood orange and enjoy! Also is great with a butter cookie!