Description
This easy and creamy orange posset recipe with a brûlée topping is a refreshing citrus dessert that’s both visually stunning and delightful in flavor. Made with heavy cream, fresh orange juice, and a caramelized sugar crust, it offers a smooth, zesty treat perfect for any occasion.
Ingredients
Scale
Posset Base
- 1 pint heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- Orange zest from one orange
- 1/3 cup fresh orange juice (from about 3 large oranges)
Garnish
- Edible flowers, for decoration
- Additional sugar for brûlée topping (approx. 1 tablespoon per serving)
Serving
- 3 large oranges (halved and hollowed to use as serving cups)
Instructions
- Prepare Orange Cups: Slice the 3 large oranges in half cross-wise, then juice them carefully to avoid tearing the peel. Set aside about 1/3 cup of fresh orange juice and remove the orange flesh from the inside of the peels to create serving cups.
- Zest the Orange: Zest an additional orange and set aside for later use in the posset mixture.
- Cook the Posset Mixture: In a saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar. Lower the heat to medium-low and bring the mixture to a gentle simmer. Cook for about 10 minutes, making sure it never boils.
- Cool the Mixture: Remove the pan from heat and allow the mixture to cool at room temperature for at least 30 minutes or more to develop flavors.
- Strain and Pour: Once cooled, strain the mixture through a fine-mesh sieve into a large measuring cup, then carefully pour it into the hollowed orange halves or ramekins. Repeat until all cups are filled.
- Chill to Set: Cover the cups with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, to allow the posset to fully set.
- Add Brûlée Topping (Optional): Before serving, sprinkle approximately 1 tablespoon of sugar evenly over the top of each set posset. Use a kitchen torch or the oven broiler to caramelize the sugar until it forms a dark brown, crisp crust. Immediately return to the refrigerator for 5 to 10 minutes to harden the crust.
- Garnish and Serve: Add a small edible flower on top of each posset cup for decoration. Serve chilled for a refreshing citrus dessert experience.
Notes
- Do not allow the cream mixture to boil to prevent curdling.
- Using fresh orange juice and zest enhances the citrus aroma and flavor.
- If you don’t have a kitchen torch, the oven broiler works well for caramelizing sugar.
- Make sure to chill the posset thoroughly for the best creamy texture.
- You can serve the posset in ramekins or the hollowed-out orange cups for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: orange posset, citrus dessert, creamy dessert, brûlée topping, easy dessert recipe, British dessert, orange cream dessert
