Orange Posset
Fresh orange juice and zest turn rich cream into a silky, no-bake pudding.
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This orange posset is a silky, citrusy British dessert that’s as elegant as it is easy. Made with just cream, sugar, and fresh orange, it delivers a smooth, sweet finish that’s perfect for tea parties, dessert tables, or when you need a no-bake treat.
Serve it simply in small cups as a light snack or sweet indulgence, or use it as a tart filling to create an easy orange tart. Whether you’re learning dessert basics or looking for a fuss-free recipe to impress guests, this posset is a timeless choice.
Recipe Info
- Bright, creamy citrus dessert. This is a light, velvety orange posset — lots of fresh orange flavor with a rich cream base.
- It sets by curdling, not thickeners. The hot sweetened cream is acidified with orange juice, which causes it to gently curdle and set as it cools. That’s the trick — no extra thickeners needed.
- Very easy but needs time. Active work is short (simmer the cream and stir), but plan on at least 6 hours in the fridge (overnight is best). Watch the cream while it comes to a boil so it doesn’t scorch or boil over.
Making orange posset for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Ingredients and Substitutes
- Fresh orange juice. Provides bright citrus flavor and acidity.
- Orange zest. Adds concentrated orange aroma and brightness.
- Heavy cream.: The base of the posset, giving it its creamy, rich texture.
- White sugar. Sweetens the dessert.
- Salt. Enhances the overall flavor. A little goes a long way.
Step-by-Step: How to Make Orange Posset
- Cook Heavy Cream. Pour the heavy cream, sugar, and orange zest into a pot. Stir everything together and set it over medium heat. Bring the mixture to a gentle boil, then reduce the heat and let it simmer on low for about 3 to 5 minutes. Remember to stir every 30 seconds or so to prevent it from sticking or burning, then take it off the heat.
- Add Orange Juice. Pour in the orange juice into the hot cream mixture and stir continuously for about 30 seconds. You should notice the mixture starting to thicken slightly as it combines.
- Optional Strain. If you prefer a perfectly smooth texture, strain the mixture to remove the orange zest. I usually skip this step.
- Taste and Adjust Sugar. Give your posset a taste. The base recipe is on the lower side for sugar, so adjust it to your liking. Don’t freak out if you double the sugar.
- Pour into Containers. Ladle the mixture into ramekins, small jars, or even carved-out orange halves for a fun presentation. Let them cool on the counter for 20 to 40 minutes.
- Chill. Once cooled, cover your containers and refrigerate the possets for at least 6 hours, or until set and nicely chilled.
- Serve. Enjoy your orange posset straight from the fridge.
Tips
- Measure, not eyeball. The curdling reaction needs a precise balance between orange juice and hot cream—juice your oranges and measure both liquids with a kitchen scale or measuring cups. If you want a sharper orangey bite, you can up the orange juice by 25 percent.
- Nail the flavor. I prefer a tangier posset, so I start with less sugar and add more in small increments, tasting after each tweak. Add as much sugar until it tastes right to you.
- Use beyond the glass. Posset doesn’t have to be a stand-alone dessert—try it as a tart filling, layered in a parfait, or tucked into a no-bake treat for a creamy, citrusy surprise.
- Presentation in an orange shell. For a showy touch, slice oranges in half and run a knife about half an inch into the pith all the way around. That makes it easy to scoop out the fruit cleanly, leaving a neat shell to pour the posset into. Just note that half an orange is quite a generous portion. If you want something smaller, you can do the same trick with lemons.
Storage
Store the orange posset in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the container is sealed tightly to maintain freshness.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Looking for fruity curds? Check out Lemon Curd, Lime Curd, Strawberry Curd, Raspberry Curd, and Cherry Curd.
- Need simple tea-time bakes with a citrus twist? Lemon Posset, Orange Madeleines and Lemon Madeleines fit the bill perfectly.
Servings: 4 servings
Calories: 346kcal
Equipment
Ingredients
- 1 cup heavy cream 240 g
- 1/3 cup white sugar 66 g
- 1/4 cup fresh orange juice 60 g; you’ll need 1/2 to 1 orange
- orange zest from 1/2 medium orange
- Large pinch of salt
Instructions
- Cook Heavy Cream Mixture: Pour heavy cream, sugar, and orange zest into a pot. Stir and heat over medium until gently boiling. Simmer on low 3–5 minutes, stirring frequently.1 cup heavy cream, 1/3 cup white sugar, orange zest, Large pinch of salt
- Add Orange Juice: Add orange juice, stir continuously for 30 seconds until mixture thickens slightly.1/4 cup fresh orange juice
- Strain Mixture (Optional): strain to remove zest for a smoother texture.
- Adjust Taste: Taste and adjust sugar to your preference.
- Cool: Pour into ramekins or jars, let cool 20–40 minutes at room temperature.
- Set: Cover and refrigerate at least 6 hours until set.
- Serve: Serve chilled.
Notes
- Yields four ~1/3 cup servings, 2 orange halves (and change), or about 6 lemon halves (if you want to use carved out lemons).
- Treat nutrition information as an estimate.
Nutrition
Calories: 346kcal | Carbohydrates: 20.3g | Protein: 1.8g | Fat: 28.8g
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