Instructions

• Before you start heating, reserve a small amount of the orange zest for topping, then place the remaining orange zest, the cream, and the sugar in a medium saucepan.
• Heat the saucepan over medium heat, whisking occasionally, until the sugar has dissolved and the mixture comes to a gentle simmer.
• Keep the mixture at a gentle simmer for about 8–10 minutes, whisking occasionally, until the cream has reduced slightly and thickened enough to coat the back of a spoon.
• Remove the saucepan from the heat. Set a fine-mesh strainer over a heatproof bowl and pour the hot cream mixture through the strainer to remove the orange zest, pressing gently on the solids to extract the liquid.
• Stir the orange juice and lemon juice into the strained cream mixture until fully combined.
• Let the mixture cool to room temperature, then divide it into serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or until set.
• Just before serving, sprinkle the reserved orange zest over each posset.