Creamy Orange Posset with Brûlée Topping Recipe

Introduction

This creamy orange posset with a brûlée topping is a refreshing and elegant citrus dessert perfect for any occasion. With just a few simple ingredients, it delivers a luscious texture and bright flavor that tastes like a creamy orange creamsicle. Serve it in hollowed-out orange peel cups for an impressive presentation.

Ingredients

• 1 pint heavy cream
• 3 large oranges
• Orange zest from one orange
• 1/3 cup orange juice
• 1/2 cup sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Slice the oranges in half crosswise. Carefully juice the oranges, trying not to tear the peel halves as you will use them for serving. You need about 1/3 cup of fresh orange juice. Remove the orange flesh and set it aside. Zest one orange and set the zest aside as well.
2. Step 2: In a saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar. Reduce the heat to medium-low and bring the mixture to a gentle simmer without boiling. Cook for about 10 minutes, stirring occasionally.
3. Step 3: Remove the saucepan from the heat and let the mixture cool at room temperature for at least 30 minutes.
4. Step 4: Pour the cooled mixture through a fine-mesh strainer into a large measuring cup to remove zest and any solids.
5. Step 5: Fill each hollowed-out orange peel cup or small ramekin with the strained cream mixture. Cover them with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, until set.
6. Step 6: To serve, either place the orange cups on small plates and garnish with an edible flower, or sprinkle about 1 tablespoon of sugar over each posset and caramelize the sugar with a kitchen torch or under a broiler until it forms a golden brûlée crust. Chill again for 5 to 10 minutes before adding the edible flower and serving.

Tips & Variations

• Use fresh oranges for the best flavor and zest carefully to avoid the bitter white pith.
• If you don’t have hollowed orange cups, small ramekins work perfectly as an alternative.
• Try substituting lemon or grapefruit juice for a different citrus twist.
• Caramelizing the sugar topping adds a delightful contrast but is optional if you prefer a softer finish.

Storage

Store the orange posset covered tightly with plastic wrap in the refrigerator for up to three days. If you prepare with brûlée topping, it’s best to caramelize the sugar just before serving for optimal texture. You can also freeze the posset; thaw thoroughly in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes a posset different from panna cotta or crème brûlée?

Posset sets naturally from the citrus acid without gelatin, giving it a creamy texture. Panna cotta uses gelatin to set, and crème brûlée is a custard thickened by egg yolks with a caramelized sugar crust.

Can I make the orange posset ahead of time?

Yes, you can prepare and chill the posset up to three days in advance. If adding a brûlée topping, wait to caramelize the sugar until just before serving for the best texture.

Creamy Orange Posset with Brûlée Topping Recipe

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★★★★★

4.7 from 120 reviews

• Author: Julian
• Total Time: 30 minutes plus chilling time
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This creamy orange posset recipe with brûlée topping is a delightful, refreshing citrus dessert perfect for any dinner party or to enjoy as a special treat. Made with just a few simple ingredients – fresh oranges, heavy cream, sugar, and vanilla – this dessert combines the smooth richness of cream with bright orange flavor and a crunchy brûlée topping. Served in hollowed-out orange peel cups or ramekins, it’s an elegant and fuss-free dessert option that sets naturally from the acidity of the orange juice without gelatin or eggs.

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Ingredients

Scale 1x2x3x

Orange Posset

• 1 pint heavy cream
• 3 large oranges
• Orange zest from one orange
• 1/3 cup freshly squeezed orange juice (about 2 oranges)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Brûlée Topping (optional)

• Approximately 1 tablespoon granulated sugar per serving

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Instructions

1. Prepare the oranges: Slice the oranges in half crosswise carefully. Juice the oranges to yield about 1/3 cup of juice, being careful not to tear or rip the orange peels as these will be used as serving cups. Remove the flesh from inside the orange peel halves and set aside. Zest one orange and set the zest aside.
2. Cook the posset mixture: In a small saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar completely. Reduce heat to medium-low and bring to a very gentle simmer; cook for about 10 minutes, ensuring the mixture never reaches a full boil to avoid curdling.
3. Cool the mixture: Remove the saucepan from heat and let the mixture cool to room temperature for at least 30 minutes.
4. Strain and chill: Pour the cooled mixture through a fine-mesh strainer into a large measuring cup to catch zest and any solids. Then fill the hollowed orange peel halves or small ramekins with the posset mixture. Cover each cup with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, until set.
5. Optional brûlée topping: Before serving, if desired, sprinkle about 1 tablespoon of granulated sugar evenly over each posset surface. Using a kitchen torch or the oven broiler, carefully melt and caramelize the sugar until dark golden and crisp. Immediately refrigerate for 5 to 10 minutes to let the sugar harden again.
6. Serve: Place each filled orange peel cup or ramekin on a small serving plate. Garnish with a small edible flower for a pretty presentation, and serve chilled.

Notes

• Do not allow the cream mixture to boil; maintain a gentle simmer to prevent curdling.
• Using fresh orange juice and zest intensifies the citrus flavor and helps the posset set because of the natural acid.
• Posset can be refrigerated tightly covered for up to three days.
• You may freeze the posset but thaw completely in the refrigerator before serving.
• For serving, hollowed orange peel halves make an elegant presentation, but small ramekins work equally well.
• If you do not have a kitchen torch, you can use an oven broiler to caramelize the sugar topping—watch carefully to avoid burning.
• This dessert is naturally gluten-free.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: orange posset, citrus dessert, creamy posset, brûlée topping, easy dessert, British dessert, orange creamsicle dessert, no gelatin dessert