📋 Instructions

1. 1Zest and juice the oranges — Zest both oranges first, then halve and juice them into a small bowl, straining out pips. You want about 2/3 cup (160 ml) of juice; if you are short, top up with a little extra orange juice rather than water.
2. 2Warm the cream and sugar — Combine the cream, sugar and salt in a saucepan over medium-low heat. Stir constantly until the sugar dissolves and the cream reaches 180°F (82°C), about 5 to 6 minutes — you will see faint steam and small bubbles at the edge, but it should never boil.
3. 3Steep the zest — Take the pan off the heat and stir in half the orange zest. Let it sit for 5 minutes so the oils infuse; the cream should smell distinctly of orange when you lean over the pan.
4. 4Add the citrus off the heat — Stir in the orange juice and lemon juice, whisking gently for about 20 seconds. The mixture will thicken slightly and look glossy — that is the acid beginning to act on the cream proteins.
5. 5Strain the mixture — Pour through a fine-mesh sieve into a jug with a spout, pressing lightly on the zest with a spoon to release the last of the flavor. Discard the spent zest.
6. 6Fill the glasses — Divide the mixture among 6 small glasses or ramekins, filling each about three-quarters full. Tap each glass on the counter to release bubbles.
7. 7Chill until set — Refrigerate uncovered for 30 minutes to let a skin form, then cover loosely and chill for at least 4 hours, or overnight. The posset is ready when it wobbles gently as one piece when you nudge the glass.
8. 8Garnish and serve — Scatter the reserved orange zest over the tops just before serving. A shortbread finger or a thin tuile alongside is a lovely contrast to the soft texture.