Easy & Creamy Orange Possets
This orange posset is silky smooth, naturally set, and served in its own orange shell. It comes together with just five ingredients, no baking, and only about 15 minutes of hands-on time.
6
Ingredients
- 2 cups Heavy Cream
- 3/4 cup White Granulated Sugar
- ½ tsp Pure Vanilla Extract
- 1/3 cup Fresh Orange Juice from the oranges used as shells
- 2 tbsp + 2 tsp Fresh Lemon Juice
- 4-6 Whole Navel Oranges for serving
Instructions
- Slice the oranges in half horizontally. Using a spoon, carefully scoop out the pulp, keeping the peel intact to form little citrus bowls. Squeeze the pulp through a strainer, discarding any seeds, and measure out about 1/3 cup of fresh juice. Set the shells aside.
- Pour the heavy cream and sugar into a saucepan over medium heat. Stir occasionally as it warms, then bring to a gentle boil. Once boiling, reduce to a simmer and cook for 3–5 minutes, stirring, until the sugar has fully dissolved and the cream has thickened slightly.
- Remove the pan from the heat. Stir in the vanilla extract, fresh orange juice, and lemon juice until everything is well combined. The mixture will look a little loose but don't worry, it will set in the fridge.
- Pour the mixture through a fine mesh strainer into a bowl. This gives your posset that smooth, silky finish.
- Carefully pour the mixture into the prepared orange halves. Place them on a tray or muffin tin to keep them stable.
- Transfer the tray to the fridge and leave to set for at least 4 hours, or overnight for best results. The posset is ready when it's firm at the edges and just slightly wobbly in the middle.
- Serve straight from the fridge, right in the orange shells.
Notes
- Choose firm navel oranges with thick, even skin. They hold their shape much better as shells and won't buckle under the weight of the cream.
- Use a muffin tin to keep the shells stable while you fill and chill them.
- Always strain the juice before measuring. Excess pulp can affect the texture and the set.
- Don't rush the chill time. Four hours is the minimum but overnight is best.
- For an extra hint of orange flavor, you can stir a little finely grated orange zest into the cream before heating.
- Make sure your cream comes to a proper boil before simmering so that the posset sets properly.
Nutrition
Serving: 1possetCalories: 420kcalCarbohydrates: 26gProtein: 2gFat: 35gSaturated Fat: 22gSodium: 30mgSugar: 25gVitamin C: 15mg
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