Blood orange, rosemary and honey posset

A delicious little easy dessert, using up this seasons favourite ingredient - the blood orange


    600ml double cream

    100g honey

    2 sticks rosemary,

    Zest 2 blood oranges and 50ml juice

    25ml lemon juice


    To serve

    Juice 1 or 2 blood oranges



Place the double cream, honey and rosemary in a pan and bring to the boil and boil for three minutes then take off the heat, take out the rosemary and add the orange and lemon zest and juice and combine.

Pour the mixture through a sieve into a jug and then into your glasses or ramekins and place in the fridge for at least a couple of hours.


When ready to serve squeeze over some fresh blood orange juice and decorate with a little rosemary.