Orange Posset
Creamy, juicy and nestled in the cutest bowl of orange rind, these Orange Possets are the perfect summer treat! Filled with sweetened cream, orange juice, and topped with zingy mint leaf, these little orange desserts are an unforgettable summer treat!
How to make Orange Posset
Prep Time: 25 minutes, plus chilling | Cook Time: 35 minutes | Makes: 6
Ingredients
- 3 navel oranges, around 180g each
- 600ml pure pouring cream
- 40g caster sugar
- Pinch of salt
- 25ml lemon juice
- Zest of a navel orange, very finely grated
- Mint leaves, to serve
- Extra orange zest, to serve
Method
- To make the orange ‘cups’, halve the oranges and use a small, sharp knife to run around the outside of the flesh. Using a small teaspoon, gently scoop out the flesh and pith from the skin, leaving a thick-skinned, orange shell. Level them by cutting a thin slice off the base to create a flat bottom. Be careful not to cut through the orange shell. Place the pith and flesh into a sieve set over a bowl and press with a wooden spoon or pestle, to extract 50ml of juice. Set aside.
- Place the cream, sugar and salt into a large, heavy-based saucepan set over a high heat. Bring to a boil, reduce the heat slightly and simmer for 30 minutes or until it reduces to 400ml.
- Add lemon juice and orange zest along with the reserved orange juice and cook for another few minutes, to reduce it back to between 350 and 400ml. Pour into a jug.
- Place the orange ‘cups’ onto a tray. Pour the cream mixture into the cups, filling them to the top. If there’s any leftover mixture, you can pour it into a small ramekin. Place in the fridge for 2 hours or until just set.
- Top with fresh mint leaves and orange zest then serve.
Optional
For an even easier version, serve the orange possets in small dessert cups, eliminating the need for scooping out whole oranges.
These are best eaten when just set, so the texture isn’t too firm.
Frequently asked questions about Orange Possets
How can I make these Orange Possets vegan friendly?
The only non-vegan ingredient in this Orange Posset recipe is the pouring cream. To make this recipe vegan, substitute the cream for your favourite vegan cream alternative.
What other fruits work as a posset?
Lemon and lime possets are a particularly popular, and are another option for next year when you’ve made your orange desserts. Lemon possets and lime possets follow the exact same recipe, simply swap out orange for a lemon or lime.
What is a posset?
A posset is a British dessert, typically comprising of lemon juice, zest, sugar and pouring cream. The ingredients and boiled in a pot, cooled, then chilled in a small glass or other vessel (such as the skin of the fruit).
What does posset mean?
The origins of ‘possets’ date back to 15th century, where milk curds were heated with wine or ale to make a thickened drink, often served to the sick. The meaning of the word ‘posset’ is believed to be linked to the word ‘pot’ of which the milk and wine was heated in before serving. Today, a posset describes the chilled desert that is often based on cream and citrus fruit juice, heated and then chilled before serving.
