Creamy Orange Posset Recipe | Quick No Bake Citrus Dessert Treat
A silky, citrusy orange posset made with just cream, sugar, and fresh orange and lemon juices. It’s quick to cook on the stovetop and sets luxuriously in the fridge for an elegant make-ahead dessert.
Ingredients
Ingredients
- 2 cups (480 ml) heavy cream
- 2/3 cup (130 g) granulated sugar
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1 tablespoon finely grated orange zest
- 1 tablespoon freshly squeezed lemon juice
- Pinch of fine sea salt
- Optional toppings: softly whipped cream, candied orange peel, fresh berries, or shortbread cookies
Instructions
Instructions
- Wash and dry the oranges, finely grate the zest, then juice them and measure 3/4 cup orange juice; juice the lemon and keep both juices chilled.
- Add heavy cream, sugar, orange zest, and a pinch of salt to a medium saucepan and bring to a steady simmer over medium heat, stirring often.
- Simmer 5–7 minutes, stirring, until slightly reduced with small bubbles around the edges and the mixture lightly coats the back of a spoon.
- Remove from heat and let sit 1 minute to cool slightly.
- Stir in the orange juice and lemon juice off the heat and let the mixture rest 5 minutes.
- Strain through a fine-mesh sieve into a large measuring cup to remove zest for an ultra-smooth texture (optional).
- Divide the mixture into 6 small ramekins, glasses, or teacups, leaving headspace for toppings.
- Cool at room temperature for 15 minutes, then cover and refrigerate at least 3 hours, preferably 4–6 hours, until softly set.
- Serve chilled topped with whipped cream, candied orange peel, or berries, and offer crisp shortbread or biscotti on the side.
Notes
For best texture, keep the simmer gentle and avoid aggressive boiling. Do not skip the brief reduction or the posset may not set. Always add citrus off the heat to prevent curdling or bitterness. Chill fully before serving; if too loose, chill longer. Can be made up to 48 hours ahead and kept covered in the refrigerator for up to 3 days. Variations: add vanilla paste, use blood oranges, swap some sugar for honey, infuse with ginger or cinnamon (strain out), or add 1 tablespoon Grand Marnier with the juices.