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Orange posset is a simple, creamy, citrus-flavored dessert that originated in England. It has a delightful and rich flavor profile that combines the creamy richness of the heavy cream with the bright and citrusy flavor of fresh orange juice.
It is made by heating cream, sugar, and freshly squeezed orange juice until it thickens, then allowing it to set in the refrigerator to create a panna cotta like creamy and smooth texture without using gelatin.
This might just be one of the simplest recipes to whip up at home, and it’s also a fun dessert to make with your kids.
You don’t need a kitchen scale, any measuring cups, or baking molds. Simply halve the oranges, scoop out the flesh, and use the orange peels as both your measuring cups and charming serving bowls.
EQUIPMENT
INGREDIENTS
*We will use a halved orange peel as a measuring cup. It’s important to note that the term “orange cup” in this recipe does not refer to the standard U.S. measurement cup.
- 4oranges
- 8orange cupof heavy whipping cream(About 2 US cup)
- 1orange cupof granulated sugar(About ¼ US cup)
- ¾orange cup oforange juice(About 3 tbsps)
- ¼orange cupof vanilla extract(About 1 tbsp)
INSTRUCTIONS
1. Cut4 orangesin half, use acitrus juicerto gently squeeze out their juice, taking care not to break the orange peels. Use a metal spoon to carefully scoop out the pulp to create orange “cups.” You can eat the scooped-out pulp or juice it using a blender. Place the halved orange peels in amuffin panorsmall ramekinsto ensure stability.
2. Use a halved orange peel as a measuring cup.In acooking pan, add8 orange cupsofheavy whipping cream,1 orange cupofgranulated sugar, and thezest of 1 orange peel.
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3. Heat the mixture overmedium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.
4. Pourorange juiceintoa halved orange peel, filling it¾ full, and then fill up the remaining space withvanilla extract. Stir the orange juice mixture into the hot mixture.
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5. If you prefer a smoother texture, strain the mixture through afine-mesh strainerinto apouring cupto remove the orange zest.
6. Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.
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7. Before serving, optionally garnish with additionalorange zeston top for decoration. Serve chilled.
NOTES
Feel free to substitute the oranges in this recipe with 4 lemons. Just use one of the halved lemon peel as the measuring cup to measure 8 lemon cups of cream, 1 lemon cup of sugar,¾ lemon cups of lemon juice, and ¼ lemon cup of vanilla extract.
My other orange recipes you will also like:
Orange Posset (gelatin-free panna cotta)
Ms Shi and Mr He
Orange posset is made by heating cream, sugar, and freshly squeezed orange juice until it thickens, then allowing it to set in the refrigerator to create a panna cotta like creamy and smooth texture without using gelatin.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 5 minutes mins
Cooling Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine British
Servings 8 servings
Calories 236 kcal
Equipment
knife and cutting board
citrus juicer
Lemon zester
Cooking pan
Muffin Pan
fine mesh strainer
Ingredients
We will use a halved orange peel as a measuring cup. It's important to note that the term "orange cup" in this recipe does not refer to the standard U.S. measurement cup.
- 4 oranges
- 8 orange cup heavy whipping cream (About 2 US cup)
- 1 orange cup granulated sugar (About ¼ US cup)
- ¾ orange cup orange juice (About 3 tbsps)
- ¼ orange cup vanilla extract (About 1 tbsp)
Instructions
Cut 4 oranges in half, use a citrus juicer to gently squeeze out their juice, taking care not to break the orange peels. Use a metal spoon to carefully scoop out the pulp to create orange "cups." You can eat the scooped-out pulp or juice it using a blender. Place the halved orange peels in a muffin pan or small ramekins to ensure stability.
Use a halved orange peel as a measuring cup. In a cooking pan, add 8 orange cups of heavy whipping cream, 1 orange cup of granulated sugar, and the zest of 1 orange peel.
Heat the mixture over medium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.
Pour orange juice into a halved orange peel, filling it ¾ full, and then fill up the remaining space with vanilla extract. Stir the orange juice mixture into the hot mixture.
If you prefer a smoother texture, strain the mixture through a fine-mesh strainer into a pouring cup to remove the orange zest.
Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.
Before serving, optionally garnish with additional orange zest on top for decoration. Serve chilled.
Video
Notes
Feel free to substitute the oranges in this recipe with 4 lemons. Just use one of the halved lemon peel as the measuring cup to measure 8 lemon cups of cream, 1 lemon cup of sugar, ¾ lemon cup of lemon juice, and ¼ lemon cup of vanilla extract.
Keyword orange posset, panna cotta
