Creamy Orange Posset Recipe | Kitchenstagram
My brightly citrusy, delightfully creamy Orange Posset recipe is the easiest way to add a touch of sunshine to your menu. This fresh orange custard comes together in less than 20 minutes of active time with just five ingredients- and no eggs.
Orange posset is a traditional English dessert that boasts a luscious, rich texture and a bright, citrusy flavour. It’s made by gently heavy cream, sugar and freshly squeezed orange juice until the mixture thickens. Once cooled and set in the refrigerator, it transforms into a smooth, panna cotta-like treat- without the need for gelatin.
This simple recipe is perfect for a refreshing dessert that’s both elegant and effortless. It’s also a great project to enjoy with kids, making it as fun to create as it is to eat.
What is Posset?
A posset is one of the simplest and quickest custards to prepare- a dreamy, creamy dessert. Its concept is straightforward: mix sweetened, reduced cream with acidic citrus juice and zest, then allow it to chill until it thickens naturally. The result is a velvety, pudding-like dessert that works as an elegant palate cleanser after a hearty meal or a refreshing treat for a party.
Though traditionally made with lemon or lime, posset can be adopted to feature any variety of citrus, making it versatile. A particularly delightful twist is the orange posset- a creamy, nostalgic dessert that’s sure to win over a crowd.
The origin of posset trace back to medieval Great Britain, where it was a hot beverage rather than a dessert. Historically, it was a mixture of boiled milk curdled with ale or wine, often sweetened or spiced and was believed to remedy common ailments like colds or stomach issues. References to posset appear in Shakespeare’s works, where it was described as a warming, egg-based akin to a sweetened eggnog or custard.
Over time, the drink fell out of flavour, but in the 19th century, the name was revived and applied to a cold dessert made with cream, sugar and citrus fruits. This modern iteration has become a staple of British desserts, loved for its simplicity and luxurious texture.
Why you’ll love Orange Cream Dessert Recipe?
Impress your guests with a stunning dessert that’s as simple as it is sophisticated. This five ingredient orange cream dessert is fancy enough for any occasion but takes just minutes to prepare.
It’s a dessert that never goes out of season and always delights.
It’s a no-fail recipe that guarantees delicious results every time.
With only five basic ingredients- easily found at any grocery store- this budget-friendly dessert is the perfect way to impress without breaking the bank.
Ingredients needed for Orange Posset:
Heavy Cream: Also called “double cream” in some regions, it contains at least 36% milk fat, providing a rich, velvety texture. You could use whipping cream (30-36% fat), but heavy cream gives a thicker, creamier and velvety result that coats the palate beautifully. The higher fat content also lends stability, making it ideal for incorporating into desserts where a luscious, creamy base is paramount.
Granulated Sugar: White sugar adds sweetness without overpowering, allowing the flavours of cream and oranges to shine. Its neutral flavour allows the natural sweetness of other ingredients to take center stage, rather than competing with them.
Orange: Fresh oranges are the essence of this recipe, delivering a burst of vibrant flavour and fragrance. Zest, juice and the orange peel are used. Orange zest contains aromatic oils that give an intense orange fragrance and flavour, far more concentrated than the juice alone. When zesting make sure to use only the outermost, orange coloured layer of the skin, avoiding the bitter white pith underneath. Freshly squeezed orange juice provides a natural sweetness and tangy brightness that complements the richness of the cream and sugar. Avoid using bottled orange juice, which often contains added preservatives or sugars that can alter the dish’s natural flavour profile. The juice also contributes to the overall texture by adding a subtle liquid component, which balances the dish.
Lemon Juice: Lemon juice helps to set the cream properly by increasing its acidity, as the citric acid in the lemon juice causes the milk proteins to coagulate and thicken, creating the characteristic creamy texture of a posset.
Serving suggestions:
A posset is indulgently rich and creamy, often served on its own in small portions. For added flair, it pairs beautifully with fresh orange slices, stewed fruits, crumbled biscuits or crushed nuts, making it a versatile dessert for any occasion. Whether served at an elegant dinner party or enjoyed as a comforting treat, posset remains a timeless, crowd-pleasing classic.
Storage Tips:
Orange Posset can be stored in the refrigerator for up to three days if tightly wrapped with plastic wrap. While it may remain safe for 3-4 days, the taste and texture of the cream might begin to change. For longer storage you can freeze orange posset. For freezing orange posset do not use orange peel cups for serving, use any glass container or bowls etc. Ensure it is properly defrosted in the fridge before serving or eating to maintain its creamy consistency and flavour.
Ingredients
6-8 nos. Oranges, as required
400 ml Heavy Cream
1/3 cup Granulated Sugar
1 tsp Orange Zest
2 tbsp Orange Juice
2 tbsp Lemon Juice
For Garnishing:
Fresh orange slices
Castor sugar
Preparation
- Step 1: Cut 4 oranges in half, use a spoon to scoop out the pulp to create orange cups, taking care not to break them. Set aside the orange cups for further use.
- Step 2: Then transfer the orange pulps into a blender jar and blend until you get the orange juice. Then strain the juice and keep aside.
- Step 3: In a sauce pan combine heavy cream and sugar. Heat the mixture over medium-low flame, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it lightly thickens and get a light yellow hue.
- Step 4: When done cooking, remove the pan from the heat and let it cool. Once cooled to room temperature, add the orange zest, orange juice and lemon juice & stir well.
- Step 5: Strain the mixture into a bowl for a smooth texture, then divide evenly among ramekins or orange peel cups.
- Step 6: Place in the fridge for 3 hours or until set, overnight for best results.
- Step 7: For garnishing Orange Posset, cut orange into thin slices. Then sprinkle them generously with castor sugar and using a kitchen torch caramelize the sugar until it turns a golden amber colour, ensuring to move the torch continuously to avoid burning the edges. Once the sugar is caramelized, let the orange slices cool slightly before using.
- Step 8: Before serving the Orange Posset, optionally garnish with caramelized orange slice on top for decoration. Serve chilled.
Pro tips:
When testing your posset mixture, run your finger along the rubber spatula. The mixture should hold its shape briefly before the lines you created disappears. A thicker consistency can also be noticed when lifting spatula- watch how the mixture drips.
For posset to set perfectly, check for few factors. Ensure the cream was boiled, the citrus juice was accurately measured and sufficient time was allowed for setting in the fridge.
Always use fresh cream to ensure smooth texture, expired cream can curdle or impact the posset setting .
Do not heat the cream with citrus juice, it can cause curdling. After boiling the cream reduce the heat to avoid overheating the mixture.
A good posset should set at room temperature within a few hours, though chilling in the fridge is recommended. Since the dessert is served cold, refrigeration is logical for both setting and serving.
Setting time can vary between 2-12 hours, depending on cream quality, fridge temperature and preparation. To ensure success, prepare it the night before and leave it in the fridge overnight for beat results.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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