Lemon posset with brandied oranges

  • 15 mins cooking
  • Serves 6
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Lemon posset with brandied oranges
  • 2 1/2 cup (600ml) thick (double) cream (48 per cent butterfat content)
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (125ml) lemon juice
Brandied oranges
  • 1/2 cup (110g) caster sugar
  • 1/3 cup (80ml) cold water
  • 1/4 cup (60ml) warm water
  • 1 tablespoon brandy
  • 1 kilogram oranges


Lemon posset with brandied oranges
  • 1
    Combine cream and sugar in a medium saucepan; bring to the boil, stirring, to dissolve the sugar. Reduce the heat; simmer, uncovered, for 3 minutes, stirring regularly.
  • 2
    Remove from the heat, stir in the juice; stand for 3 minutes. Strain cream mixture into a jug. Pour into 6 x 3/4 cup/180ml serving glasses. Cool. Cover; refrigerate for several hours or overnight.
  • 3
    BRANDIED ORANGES: Meanwhile, combine the sugar and cold water in a small heavy-based saucepan; stir over medium heat until the sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until the syrup begins to colour. Swirl the syrup around the pan and continue to cook until it is an even caramel colour.
  • 4
    Remove from the heat and carefully add the warm water and brandy. The mixture will bubble fiercely. Stir to dissolve any pieces of toffee; cool. Remove the rind and pith from the oranges and then remove the segments by running a sharp knife between each of the membranes. Put the orange segments into a bowl and pour over the caramel. Cover; refrigerate for 1 hour.
  • 5
    Divide the Brandied Oranges between the glasses just before serving.


Not suitable to freeze or microwave.

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