Seville orange posset

Seville oranges hit our shops in January and bring some much-needed sunshine to what can be a dreary month. Bursting with aroma and flavour, they are famous for being used to make Seville orange marmalade. Here, for a change, we use them to conjure up a creamy dessert.

Ingredients

• 600 ml double cream, locally sourced if you can manage it
• 125 g caster sugar
• 3 Seville oranges

Preparation

1. Finely grate the zest of the oranges (be careful not to grate the bitter pith) and juice them
2. Gently heat the cream and sugar together in a heavy-bottomed saucepan until boiling. Boil for 3 minutes, stirring occasionally.
3. Set aside to cool.
4. Add the orange juice and zest and whisk well until slightly thickened.
5. Pour into glasses (small wine glasses or even sherry glasses look nice) or ramekins and chill for 4 hours or more.
6. Serve with dainty shortbread fingers.