Orange Posset Recipe

Creamy orange posset recipe made with fresh oranges, cream, and sugar. An easy no-bake citrus dessert that melts in your mouth.

Recipe Source Link:https://www.mygingergarlickitchen.com/orange-posset-recipe/

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RECIPE INGREDIENTS

» For Orange Posset

• 1 cup (240 ml) heavy cream
• 1/4 cup (50 g) granulated sugar
• Zest of 1/2 orange
• 1/4 cup fresh orange juice
• Tiny pinch of salt
• 1/4 teaspoon vanilla extract (optional)
• 1 cup (240 ml) heavy cream
• 1/4 cup (50 g) granulated sugar
• Zest of 1/2 orange
• 1/4 cup fresh orange juice
• Tiny pinch of salt
• 1/4 teaspoon vanilla extract (optional)

RECIPE INSTRUCTIONS

» How to Make Orange Posset

1. Zest 1 orange, using only the outer orange skin and not the white pith. You will need about 1 1/2 tablespoons of orange zest.
2. Slice 3 oranges in half and carefully scoop out the flesh. Roughly chop the flesh, then strain it through a fine mesh sieve to extract the fresh orange juice.
3. Add heavy cream, sugar, orange zest, and salt to a saucepan. Whisk it well.
4. Heat over medium heat, stirring often, until the sugar fully dissolves. Bring the mixture to a gentle boil and simmer for 7-8 minutes, stirring occasionally.
5. Remove from the heat and let it cool for 5 minutes. Stir in the fresh orange juice and vanilla extract. Strain the mixture through a fine mesh sieve for an extra smooth and creamy orange posset texture, if desired.
6. Pour the creamy orange posset mixture into serving glasses or hollowed orange shells. Chill for at least 5-6 hours, or until the orange posset is fully set. For a firmer texture, refrigerate overnight.
7. Garnish with fresh orange zest before serving and enjoy this creamy citrus dessert chilled.z

RECIPE NOTES

1. You can make this orange posset a day ahead, which makes it perfect for parties, holidays, or special dinners.
2. For the best flavor, use freshly squeezed orange juice and avoid the white pith while zesting, as it can make the dessert bitter.
3. Chill overnight to give this orange posset a firmer texture.