Posset is an old time English dessert with only three main components: heavy cream, sugar, and acid. There’s a posset for every season! While I think you should take advantage of the satsumas, you can make posset using any type of orange, clementine, tangerine, etc. 🧡 See how it’s made here.

Makes ~10 possets (depending on the size of your satsumas)

Ingredients

• 10 satsumas and 1 cup of their juice, save the rest to drink!

• 2 tablespoons fresh lemon juice

• 2 cups heavy cream

• 3/4 cup granulated sugar

Make it!

1. Slice satsumas shortways and scoop out the insides into a bowl. If your satsumas have leaves, do not remove them! Carefully carve the insides out without breaking the greenery, set top cups aside. Using a muddler or a wooden spoon, smash the satsuma guts until juice starts to separate. Pour through a sieve and discard the pulp.

2. Juice a lemon to obtain 2 tablespoons.

3. In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in satsuma and lemon juices. Let sit for 10 minutes.

4. After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate). Pour the “bottom” satsuma cups (not the ones with leaves). Wrap each one with plastic wrap and chill for a minimum of 2 hours, or overnight.

5. Serve cold and enjoy! 🍊