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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cool the mixture: Remove the saucepan from heat and let the mixture cool to room temperature for at least 30 minutes.
- 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.
- 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.
- 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
