Orange Posset
Orange posset is a creamy, citrusy British dessert made with just 4 ingredients and ready in just 10 minutes—no eggs or gelatin needed!
This delicious orange posset is a creamy, citrusy British dessert made with just 4 ingredients: heavy cream, sugar, and fresh orange and lemon juice.
It has a smooth, velvety texture like a custard but is made without eggs or gelatin.
The magic happens when you add the orange and lemon juice to the cream, which thicken the mixture and create a smooth, spoonable dessert.
Just like the more famous lemon posset, you can serve this orange version with shortbread, ladyfingers or fresh berries for a simple yet elegant dessert.
Did I mention it takes just 10 minutes to make?
If you need a quick, cozy dessert, this creamy orange posset is perfect this time of year, when oranges are at their peak!
Ingredients
This British dessert is proof that you don't need many ingredients to make a delicious dessert.
In fact, you just need 4 ingredients! Here's what you'll need:
- Orange: Opt for an organic orange, because you will need both the juice and zest. You can also use blood oranges to make blood orange posset.
- Heavy cream: Fresh double cream or heavy cream creates the dessert’s rich, velvety texture.
- Sugar: I use raw cane sugar, but regular granulated sugar works just as fine.
- Lemon: Lemon juice helps the dessert set properly. Since oranges are less acidic, the extra acidity ensures a smooth, custard-like texture.
How to make orange posset
This simple yet delicious orange posset recipe couldn't be easier to make!
All you need is 10 minutes, and it's ready in just 4 simple steps.
Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.
STEP 1. Place a saucepan over medium heat, add the cream, sugar and orange zest.
STEP 2. Whisk until the sugar has dissolved. Simmer for about 10 minutes, whisking occasionally.
STEP 3. Remove from heat, transfer the posset through a sieve into a bowl, stir in the lemon and orange juice, and let it cool. The mixture will thicken as it sets.
STEP 4. Divide into serving glasses and refrigerate for at least 4 hours, or until set. Top with orange zest, mint, berries, or cookies, and serve.
Storage tips
- Fridge: Store the posset in airtight container or cover with plastic wrap, it keeps well in the fridge for up to 1 day.
- Freezer: Freezing can make posset grainy, but if needed, store it airtight for up to a month. Thaw slowly in the fridge and whisk before serving.
For the best texture, I always recommend to enjoy orange posset fresh!
More orange dessert recipes
If you loved this orange posset recipe, I recommend you try other family favorite orange desserts like these delicious Italian orange cookies, this fluffy orange olive oil cake and this smooth and rich orange curd.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Orange Posset
Ingredients
- 500 ml fresh heavy cream
- 150 g sugar
- zest of 1 orange
- 60 ml orange juice
- 1 tablespoon lemon juice
Instructions
- Heat a saucepan over medium heat, add the cream and orange zest, then whisk in the sugar until dissolved.
- Simmer for about 8-10 minutes, whisking occasionally, until the cream has reduced and thicken slightly.
- Remove the saucepan from the heat. Place a strainer over a bowl and pour the mixture through the strainer, to remove the orange zest. Stir in the lemon and orange juice, and let it cool completely. The mixture will thicken as it sets.
- Divide the orange posset into serving glasses and refrigerate for at least 4 hours, or until set.
- Right before serving, top the orange posset with fresh orange zest and optionally with mint leaves, berries, or cookies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you so much Andrea for this recipe! I had orange posset in a Michelin star restaurant in London and it was sublime, I can’t wait to remake it at home!