Always check the labels of the products you use.
Method
- 1
Mix the juices. stir the orange and lemon juice together in the small bowl. Lemon juice gives the acid that orange juice lacks, so the posset sets.
- 2
Reduce. bring the cream, sugar, grated zest and salt to the boil and boil 6-8 min, stirring, until reduced to about 480 ml. Reduced cream gives a firmer set.
- 3
Add juices. off the heat, stir in the mixed juices.
- 4
Strain and set. rest 20 min, strain into the jug, pour into the bowls and chill at least 3 h.
- 5
Serve. rest 10 min at room temperature, top with zest strips and serve with orange segments. Fresh segments add juicy contrast.
Storage
Cover once set and keep in the fridge for up to 2 days. Cut the orange segments just before serving.
EU nutrition claims
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 56 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
22.7 g per serving
45.4 % of the 50 g daily maximum · 90.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- zester
- medium saucepan
- silicone spatula
- small bowl
- fine sieve
- heatproof jug
- 6 small bowls or glasses
- cling film
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 373 kcal |
| Protein | 2.6 g |
| Carbohydrate | 28.2 g |
| of which sugars | 26.9 g |
| of which free sugars | 22.7 g |
| Fat | 28.9 g |
| of which saturates | 18.4 g |
| Fibre | 0.7 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
