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Zest 1 of the limes and 1 blood orange. Squeeze the lime, reserving 30ml of juice. Squeeze one blood orange, reserving 50 ml of juice.
Add citrus zest and sugar to a medium sized pot. Rub the orange and lime zest into the sugar to release the oils to better release the citrus flavours.
Add the cream to the pot then heat to a simmer and allow to bubble for 1 minute. Simmer on low for 3–4 minutes until the sugar has dissolved. Turn off the heat.
Set aside for 5 minutes to infuse the cream and zest. Optional: For a smooth textured posset, strain the cream through a fine sieve to remove the zest.
Add the citrus juice to the cream mixture. Divide between 2-4 glass jars and set aside to cool for 5 minutes then cover and chill for 3 hours in the fridge. Once ready to serve, peel and segment an orange for added flavour and garnish.
Start by topping and tailing the orange. Then, working from top to bottom, cut the peel off using a knife leaving you with only a touch of white pith within the segments. Hold the orange gently in your hand and cut between one side of a segment to the centre, then gently peel away the other side from the pith leaving you with an individual juicy segment.
Repeat for as many as necessary, leaving reserving 2 segments per posset. Place the citrus onto your possets and serve immediately.