Orange Posset
Orange posset is made with heavy cream, orange juice, lemon juice and orange zest, then chilled in orange shells until set, for a tangy, creamy, single-serve dessert.
Servings: 6 people
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
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.
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
Calories: 393kcal | Carbohydrates: 33g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 425mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1581IU | Vitamin C: 102mg | Calcium: 121mg | Iron: 0.3mg
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