4cupscreamheavy or regular whipping cream both work
1cuporangespeeled and chopped into bite sizes
chocolate shavings or chunks
In a medium-size saucepan bring cream and honey to a boil, over medium-high heat. Stir continually until the honey is fully combined.
Boil for 3 full minutes stirring continually. You may need to lower the heat to prevent boiling over. If the possibility for a boil overlooks imminent, just remove the pan from the stovetop for a few seconds.
Shut off the stovetop and stir in the orange juice.
Pour mixture into ramekins.
Lightly stir several tablespoons of oranges into each ramekin.
Cover the ramekins tightly with plastic wrap and chill a minimum of 2 hours. We prefer overnight if the time is available.
When you are ready to serve, top with a few fresh, orange chunks. If desired shave a bit of dark chocolate over the top for a decadent finish. Enjoy!
If you are having trouble with unwanted skin forming on the surface of your possets, Cooks Illustrated suggests allowing the mixture to cool in the pan for about twenty minutes. This will allow the skin to begin to form, Then pour through a fine-mesh strainer into the individual ramekins. If you are running late, you can speed up the time it takes for your possets to set by popping them into the freezer for 30-40 minutes. They will be decently set. Just don’t forget to take them back out. If you are experimenting with different acids, don’t worry if it comes out a little runny. It probably still tastes amazing. Pour it over some more fresh fruit, maybe some shortbread, or dip a biquote in it. Even a lowly graham cracker would be the bomb! Most people don’t even know what a Posset is. If you don’t tell them it was supposed to be firm, they won’t lose any sleep over it.