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Orange posset is a chilled cream dessert that’s made with heavy cream, lemon and orange juice, along with orange zest. The zesty cream mixture is poured into hollowed orange halves and then chilled until set. The orange shells contrast nicely with the richness and this creamy orange posset recipe is a cool and refreshing single-serve dessert idea that can be made ahead. It’s perfect for a dinner party and ideal if you want something easy and delicious that doesn’t need baking.
Why You’ll Love It
This mouthwatering orange posset recipe has the right amount of tang and is also creamy and sweet.
Beautiful citrus flavor: Fresh orange juice and zest both go into the mixture along with lemon, for a zesty flavor in every spoonful.
It’s super easy to make: Once the oranges are hollowed out, there isn’t much left to do.
Perfect size for single-serve: Half an orange is the right size for something this rich.
No eggs or gelatin: The set comes from the citrus and cream. And there’s no gluten in here either!
Also try my lemon posset brulee, homemade cannoli, sour cream and raisin pie, lemon sorbet, strawberry sorbet and frozen mint lemonade.
Orange Posset Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Oranges: These give you the serving shells and most of the juice. I always look for navel oranges with thick, sturdy skins. They’re easier to hollow out and provide a stable “bowl” for the cream. Just make sure there aren’t any holes in your oranges, or else the liquid will pour out before it has time to set.
Orange zest: This adds more orange flavor than juice alone.
Heavy cream: You definitely need heavy whipping cream (at least 36% fat). Lower-fat milks or half-and-half will not react with the acid correctly and will result in a liquid rather than a custard type texture.
Lemon juice: While this is an orange dessert, the lemon juice provides the high acidity needed to allow the posset to set correctly. I recommend using fresh lemon juice for the best flavor, but lemon juice from concentrate should work as well.
Vanilla extract: Just a small amount to round out the citrus.
Granulated sugar: For sweetness and to balance out the citrus sharpness.
How to Make Orange Posset
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the shells: Cut oranges in half and carefully scoop out the flesh so the skins stay intact.
Make the orange sugar: Rub the sugar and orange zest together with your fingers until the sugar smells strongly of orange.
Juice the fruit: Squeeze the scooped-out flesh and strain it into a measuring cup until you have ¾ cup orange juice. You can use another orange if needed.
Heat the cream: Put the heavy cream and the orange sugar in a saucepan and bring it to a gentle simmer over a low to medium heat, stirring so the sugar dissolves.
Add the citrus: Take the pan off the heat and stir in the orange juice, lemon juice and vanilla.
Strain orange peel if preferred: Pour the mixture through a fine mesh strainer if you want a completely smooth finish.
Fill each orange cup: Divide the mixture between the hollowed out orange halves.
Chill: Refrigerate this easy dessert for at least 4 hours until set.
Substitutions and Variations
Navel oranges: These are the best choice for the shells since they’re usually thick-skinned and easier to hollow out.
Extra orange for juice: Keep one nearby in case the hollowed oranges don’t give enough liquid.
Bottled lemon juice: Fresh tastes better, but bottled lemon juice will still help the posset set.
Ramekins: Pour the mixture into ramekins if you don’t want to use the orange shells.
No vanilla: Leave it out of the posset mixture for a sharper citrus profile.|
Add a garnish: A sprig of fresh mint would be ideal.
Serving Suggestions
After a summery meal: Orange posset is a light, fruity dessert that would be wonderful after a pesto tortellini pasta salad, chicken limone with garlic parmesan baby potatoes or smoked salmon sliders.
With a refreshing drink: Sparkling strawberry lemonade is nice to serve with this easy orange posset recipe, or you might prefer a mango smoothie.
With a cocktail: How about pairing these tangy, creamy pudding cups with frozen strawberry lime daiquiris or honeydew margaritas?
How to Store
Store: Refrigerate loosely covered with plastic wrap for up to 24 hours.
Freeze: I don’t recommend freezing orange posset. The cream can separate and the orange shells will be too soft after thawing.
Top Tips
Stabilize the skins: A muffin tin or similar keeps the orange halves steady in the fridge, so the liquid doesn’t spill.
Keep the cream at a simmer: If it boils hard, the cream can reduce too far and pick up a cooked taste.
Don’t skip the lemon juice: Orange juice alone isn’t always enough for a reliable set.
Strain before filling: Although optional, I always strain mine because I find the finish cleaner without bits of zest in an otherwise smooth texture.
Orange Posset FAQs
The most common reasons are not enough acid, using lower-fat dairy or not heating the cream properly.
Yes. The shells only change the presentation, not the dessert itself.
Yes. It needs several hours in the fridge anyway and will keep for up to 24 hours.
Orange Posset Recipe
Orange Posset
Equipment
- Saucepan Medium
- Microplane or Citrus Zester
Ingredients
- ¼ Cup granulated sugar
- 2 Tablespoons orange zest
- 3 or 4 oranges, large and thick-skinned
- 2 Cups heavy cream
- ¾ Cup orange juice, squeezed from the pulp of the hollowed out oranges
- 2 Tablespoons lemon juice
- 1 Teaspoon vanilla extract
Instructions
Prepare the Oranges
- Slice 3 of the oranges in half lengthwise and carefully scoop out the flesh using a spoon, being careful not to puncture the skin. Set the hollowed-out “bowls” aside on a tray.
Make the Filling
- Mix sugar and orange zest together in a bowl with your fingers, making sure to rub the two ingredients firmly together until the sugar takes on a faint orange color.
- Squeeze the juice from the orange flesh to get roughly ¾ cup of fresh juice and strain out most of the pulp. You may need to use an extra orange to get enough juice depending on how juicy your oranges are.
Warm the Mixture
- In a medium saucepan, combine the heavy cream and granulated sugar/zest mixture.
- Bring the mixture to a gentle simmer over medium heat, stirring constantly to ensure the sugar dissolves.
- Once the sugar has dissolved, remove the pan from the heat and stir in the ¾ cup of orange juice, lemon juice, and vanilla extract.
Remove the Orange Zest (Optional)
- Strain the cream through a fine-mesh sieve into a medium sized bowl to remove the zest.
Assemble the Posset
- Pour the liquid evenly into the hollowed orange skins.
Chill the Desserts
- Refrigerate the oranges for at least 4 hours, or until the cream is completely set into a silky custard. Serve chilled.
Notes
Keep the cream at a simmer: If it boils hard, the cream can reduce too far and pick up a cooked taste.
Don’t skip the lemon juice: Orange juice alone isn’t always enough for a reliable set.
Strain before filling: Although optional, I always strain mine because I find the finish cleaner without bits of zest in an otherwise smooth texture.
Nutrition
Orange posset is creamy and rich, and the halved orange peel “bowls” suit that richness perfectly. The creamy orange and lemon juice filling is firm, the orange flavor is clear from the juice and zest, and the fresh citrus juice has enough sharpness to carry the cream. This dinner party favorite might be a small dessert, but you’ll agree it has a rich, creamy and citrusy flavor and the orange halves add a special touch.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
