Orange Posset (Creamy Dessert)

Orange Posset is a thick, creamy, orange-vanilla flavored dessert, sort of like a silky, plush pudding or custard without eggs or thickeners. Serve this decadent dessert in small cups because it is so rich.

You may have never heard of posset, an old-time English dessert, but I’m betting once you taste it, you’ll make it a permanent part of your dessert repertoire.

A few years ago, confronted with an excess of Meyer lemons, I made a Lemon Posset, but for today’s recipe, which kicks off Spring Sweets Week, I was fixated on orange flavors.

In it’s simplest form Posset is a mixture of heavy cream, sugar and citrus juice, which thickens with an overnight rest in the refrigerator into a silky, not-mousse, not-pudding, not-custard creamy dessert. The luxe mouthfeel and orange-vanilla “dreamsicle” flavor of Orange Posset one will have you swooning.

It’s served in small portions because it is so very rich, and would make a stunning springtime or Easter dessert, especially with seasonal sprinkles as I have it here. The fact that it can and should be made ahead is a bonus when you’re serving it to guests.

How to make Orange Posset

1. Gather your ingredients and tools. For this recipe, you will need:

• Naval orange
• Heavy cream
• Sugar
• Vanilla extract
• Garnish: fun sprinkles that match your occasion if you like! Here I used “Spring It On” sprinkle blend from Fresh April Sprinkles.
• Tool: a microplane zester is very helpful for this! {affiliate link}

2. Zest the orange. A rasper-type tool (like a microplane zester)  makes this easy! 

3. Juice the orange.

4. Heat the cream and sugar in a small saucepan, then stir in orange juice, vanilla and zest. Transfer to a measuring cup so you can easily pour the mixture into serving cups. That’s orange zest floating in the mixture! 

5. Refrigerate for at least 6 hours, and for best results, overnight.

6. Voila! Close your eyes and savor the lush complexity. Sprinkles make everything more fun!

Questions about Orange Posset

What makes it thick? There are no eggs or thickeners like cornstarch, gelatin or flour in it.

Citrus juice acidifies the cream, which causes the proteins in the cream to clump. But the fat in cream prevents it from clumping tightly (like milk would if it sours and curdles into clumps or becomes grainy), and instead the posset thickens luxuriously. Heating the cream before adding the juice also affects the proteins and helps stabilize the gelled cream.

Can I use blood oranges or tangerines instead of a naval orange?

Of course! I’m a big fan of using what you have and trying new things. However, let me caution you that once when I used blood oranges, I had a bit of a fail because the cups never set up, even after 24 hours. So instead, I converted them in my mind to “creamy orange sauce,” pretended like I did it on purpose, and served the soupy posset over granola and berries and happily devoured it for breakfast! The science lesson in there is you need acid-y enough citrus juice to make it gel. So if you’re willing to experiment, I say go for it.

How far ahead can I make Orange Posset?

You need to make it AT LEAST 6 hours ahead so it has a chance to set up, but 24 hours is ideal. So, if you’re serving it tomorrow night, make it tonight after dinner. I have had it in the refrigerator for 3 or so days with no problem, but I cannot speak to any time greater than that because mine didn’t last that long. If you plan to keep it longer than 24 hours in the refrigerator, I would cover the top with plastic wrap, so it doesn’t begin to dehydrate.

Orange you glad we’re making Posset? Forgive me.

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More Shockingly Delicious spring sweets recipes:

Try them all!

1. Orange Posset
2. Greek Yogurt Tangerine Cake
3. Coffee Banana Breakfast Smoothie
4. Cinnamon Swirl Quick Bread
5. Coconut Pecan Dream Bars

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Tagged as: dessert, heavy cream, orange, orange juice, posset, vanilla extract