Fancy a dessert that’s both simple and posh? Look no further than this creamy orange posset recipe! This vibrant treat bursts with the fresh zing of juicy oranges, offering a delightful explosion of citrus sunshine in every bite.
Perfect for any occasion, this posset comes together in a flash. With just a handful of ingredients and easy-peasy prep, it’s the ideal recipe for those who want a delicious pud without slaving away in the kitchen. Plus, its elegant presentation and melt-in-your-mouth texture are sure to impress your guests.
But the real magic lies in the taste. The delicate balance of sweet double cream, tangy orange juice, and fragrant zest creates a symphony of flavours that’s both refreshing and satisfying. Each mouthful is a delightful dance of citrusy notes, leaving you wanting more.
Ready to embark on a flavour adventure? This easy orange posset recipe is waiting to become your new favourite dessert. So grab your ingredients, whip up a batch, and get ready to be transported to a sun-kissed paradise with every spoonful.
How to Make Creamy Orange Posset:
Kit:
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Jug or bowl
- Individual bowls or glasses
Ingredients:
- 480ml double cream
- 100g caster sugar
- Zest of 1 large orange, finely grated
- 80ml freshly squeezed orange juice
- 15ml Cointreau (optional)
- Fresh orange segments and mint leaves, for garnish
Instructions:
- Infuse the Cream: In a medium saucepan, whisk together the double cream, sugar, and orange zest. Heat gently over medium-low heat until simmering, stirring occasionally to dissolve the sugar. Don’t let it boil.
- Simmer and Temper: Once simmering, reduce the heat to low and let the mixture simmer gently for 5-7 minutes, stirring occasionally. Do not let it boil. Remove from heat and stir in the orange juice and Cointreau (if using).
- Strain and Chill: Strain the mixture through a fine-mesh sieve into a jug or bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the posset to set and thicken.
- Prepare the Garnish: While the posset chills, segment the orange by slicing off the ends and the peel, then following the curves of the fruit to remove the flesh without the pith. Arrange the segments on a plate or small bowl.
- Serve and Savour: When ready to serve, divide the chilled posset among individual bowls or glasses. Garnish with fresh orange segments and mint leaves for a touch of elegance. Enjoy!
Also Try: Lemon Posset: A Quintessential British Dessert with a Modern Twist
Tips:
- For an extra creamy texture, whisk in a tablespoon of heavy cream just before serving.
- You can substitute Cointreau with Grand Marnier or orange liqueur of your choice.
- If you prefer a less sweet posset, reduce the sugar quantity to 75g.
- Use the leftover orange segments for a refreshing snack or add them to your favourite yoghurt or porridge.
- For a decadent twist, serve the posset with a dollop of whipped cream or a drizzle of honey.
Creamy Orange Posset
Ingredients
- 480 ml double cream
- 100 g caster sugar
- Zest of 1 large orange finely grated
- 80 ml freshly squeezed orange juice
- 15 ml Cointreau optional
- Fresh orange segments and mint leaves for garnish
Instructions
- Infuse the Cream: In a medium saucepan, whisk together the double cream, sugar, and orange zest. Heat gently over medium-low heat until simmering, stirring occasionally to dissolve the sugar. Don’t let it boil.
- Simmer and Temper: Once simmering, reduce the heat to low and let the mixture simmer gently for 5-7 minutes, stirring occasionally. Do not let it boil. Remove from heat and stir in the orange juice and Cointreau (if using).
- Strain and Chill: Strain the mixture through a fine-mesh sieve into a jug or bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the posset to set and thicken.
- Prepare the Garnish: While the posset chills, segment the orange by slicing off the ends and the peel, then following the curves of the fruit to remove the flesh without the pith. Arrange the segments on a plate or small bowl.
- Serve and Savour: When ready to serve, divide the chilled posset among individual bowls or glasses. Garnish with fresh orange segments and mint leaves for a touch of elegance. Enjoy!
