Description
This easy Orange Posset is a creamy citrus dessert made with heavy cream, fresh orange juice, zest, vanilla, and a crisp brûlée topping.
Ingredients
Scale
- 1 pint heavy cream
- 3 large oranges
- Zest from 1 orange
- 1/3 cup fresh orange juice
- 1/2 cup granulated sugar
- 4 tablespoons granulated sugar, for brûlée topping
- 1 teaspoon vanilla extract
- Small edible flowers, optional, for serving
Instructions
- Slice the oranges in half crosswise.
- Juice the oranges carefully, keeping the peels intact if using them as serving cups. Measure 1/3 cup fresh orange juice.
- Remove the remaining flesh from the orange halves and set the empty orange cups on a tray or in a muffin pan.
- Zest one orange and set the zest aside.
- Place a saucepan over medium heat and add the heavy cream, 1/2 cup sugar, vanilla extract, orange juice, and orange zest.
- Whisk often until the sugar dissolves.
- Reduce the heat to medium-low and bring the mixture to a very gentle simmer.
- Cook for about 10 minutes, whisking often, and do not let the mixture boil hard.
- Remove the saucepan from the heat and cool the mixture for at least 30 minutes.
- Strain the cooled mixture through a fine-mesh sieve into a large measuring cup.
- Pour the strained mixture into orange peel cups or ramekins.
- Cover with plastic wrap and refrigerate for 4 to 6 hours, or preferably overnight.
- Before serving, sprinkle about 1 tablespoon sugar over each chilled posset.
- Use a kitchen torch or oven broiler to melt the sugar until caramelized and dark golden.
- Refrigerate for 5 to 10 minutes, then garnish with edible flowers if desired and serve cold.
Notes
- Chill overnight for the firmest texture.
- Add the brûlée topping shortly before serving so it stays crisp.
- Use fresh orange juice for the brightest flavor.
- Ramekins work well if you do not want to serve the posset in orange peels.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 posset cup
- Calories: 512
- Sugar: 37
- Sodium: 38
- Fat: 44
- Saturated Fat: 28
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 136