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Orange Posset

A silky, elegant British dessert combining heavy cream, sugar, and fresh orange juice to create a no-bake, velvety custard-like treat with minimal fuss and stunning flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: British
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 3/4 cups heavy cream cold
  • 1/4 cup whole milk
  • 1/4 cup caster sugar or superfine sugar
  • 1/2 cup freshly squeezed orange juice about 3 medium oranges
  • 1 tablespoon orange zest optional garnish

Equipment

  • Heavy-bottomed saucepan
  • Whisk
  • Citrus juicer or manual reamer
  • Fine mesh strainer
  • Four serving glasses or small bowls
  • Measuring cups and spoons
  • Instant-read thermometer (optional but helpful)

Method
 

  1. Pour the cold heavy cream and whole milk into your heavy-bottomed saucepan and set it over medium heat.
  2. Add the caster sugar and whisk continuously until the mixture reaches a gentle simmer and the sugar dissolves completely, about 3 to 4 minutes.
  3. Continue heating the cream mixture until it reaches 160 to 170 degrees Fahrenheit on an instant-read thermometer.
  4. Remove the saucepan from heat and let the cream cool for about one minute until still hot but not bubbling.
  5. While the cream cools, strain the freshly squeezed orange juice through a fine-mesh strainer to remove pulp and seeds.
  6. Slowly pour the strained orange juice into the warm cream mixture in a steady stream while whisking constantly until the cream thickens and looks grainy.
  7. Pour the curdled mixture through a fine-mesh strainer into a bowl, pressing gently with a spatula to extract all liquid. Discard solids.
  8. Divide the strained posset evenly into four serving glasses or small bowls.
  9. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set into a custard-like consistency.
  10. Just before serving, sprinkle orange zest over the top of each posset if desired.

Notes

For an ultra-silky texture, strain the curdled mixture twice. Can be made up to two days ahead. Serve with crispy biscuits or shortbread cookies for textural contrast.