I love how this orange posset brings together creamy richness and bright citrus flavor in the simplest way possible. Every time I make it, I’m reminded that elegant desserts don’t need complicated steps or fancy tools. With fresh orange zest, juice, and a silky cream base, this dessert feels light, refreshing, and indulgent all at once. Serving it in orange halves makes it even more special and perfect for entertaining or a quiet treat at home.
Why You’ll Love This Recipe
I like this recipe because it delivers maximum flavor with very little effort. I don’t need gelatin or special setting agents, yet the posset sets beautifully on its own. I also enjoy how naturally colorful it is, thanks to a tiny pinch of turmeric that gives it a warm golden hue. Since I prepare it ahead of time and let it chill, it’s ideal when I want a stress-free dessert that still feels impressive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup fresh cream
½ cup fresh milk
⅛ cup sugar
⅛ teaspoon salt
⅛ teaspoon turmeric powder
2 teaspoons orange zest
¼ teaspoon vanilla essence
½ tablespoon fresh orange juice
For serving
3 oranges, cut in half
Chocolate shavings for garnish
Directions
I start by carefully scooping out the flesh from the orange halves and setting them aside, making sure the shells stay intact so they can act as natural bowls.
In a saucepan, I add the fresh cream, milk, sugar, salt, turmeric powder, orange zest, and vanilla essence. I cook this mixture on medium heat, stirring often, until it comes to a gentle boil. Once it starts bubbling, I lower the heat and let it simmer for about 3 to 4 minutes until it thickens slightly.
I then remove the pan from the heat and stir in the fresh orange juice, which helps keep the flavor bright and fresh. I pour the warm mixture into the prepared orange halves and place them in the refrigerator to set for at least 3 hours. Before serving, I like to finish them with a sprinkle of chocolate shavings.
Servings And Timing
I usually make this recipe to serve 6 portions.
Preparation time takes about 10 minutes, cooking takes around 20 minutes, and chilling time is at least 3 hours before serving.
Variations
I sometimes swap orange for other citrus fruits like mandarin or blood orange for a slightly different flavor profile. When I want a deeper aroma, I add a hint of cardamom or cinnamon. For a dairy-rich version, I use all cream instead of milk and cream combined, which makes the posset even more indulgent.
Storage/Reheating
I store leftover orange posset covered in the refrigerator, where it stays fresh for up to 2 to 3 days. I don’t reheat this dessert, as it’s meant to be enjoyed chilled. I also avoid freezing it because the texture can change once thawed.
FAQs
Can I make orange posset ahead of time?
I often make it a day in advance since it needs time to chill and set properly in the refrigerator.
Why did my posset turn runny?
I’ve noticed this usually happens if the mixture isn’t simmered long enough or if the orange juice is added while the mixture is still on the heat.
Can I use bottled orange juice?
I prefer fresh orange juice because it gives a cleaner, brighter flavor, and I find bottled juice can sometimes taste bitter.
Is orange posset the same as panna cotta?
I think of posset as richer and simpler, since it sets naturally from the reaction between cream and citrus, without gelatin.
Can I freeze orange posset?
I don’t recommend freezing it because the creamy texture can break and become grainy once thawed.
Conclusion
I always come back to this orange posset when I want a dessert that feels elegant but doesn’t require much effort. The balance of creamy, tangy, and sweet flavors makes it a favorite in my kitchen. Whether I serve it for guests or enjoy it as a personal treat, this recipe never fails to impress with its simplicity and charm.
Orange Posset is a creamy, citrusy dessert that sets naturally without gelatin. Served in orange halves and topped with chocolate shavings, it’s light, elegant, and perfect for make-ahead entertaining.
Total Time:3 hours 30 minutes
Yield:6 servings
Ingredients
1/2 cup fresh cream
1/2 cup fresh milk
1/8 cup sugar
1/8 teaspoon salt
1/8 teaspoon turmeric powder
2 teaspoons orange zest
1/4 teaspoon vanilla essence
1/2 tablespoon fresh orange juice
3 oranges, halved and hollowed for serving
Chocolate shavings for garnish
Instructions
Carefully scoop out the flesh from the orange halves and set aside to use as serving bowls.
In a saucepan, combine cream, milk, sugar, salt, turmeric, orange zest, and vanilla essence.
Bring to a gentle boil over medium heat, stirring often.
Reduce heat and simmer for 3–4 minutes until slightly thickened.
Remove from heat and stir in the fresh orange juice.
Pour mixture into the prepared orange halves and refrigerate for at least 3 hours or until fully set.
Before serving, garnish with chocolate shavings.
Notes
Use mandarin or blood orange juice for variation.
Add a pinch of cardamom or cinnamon for aromatic depth.
Replace milk with more cream for a richer texture.
Always remove the mixture from heat before adding orange juice to prevent curdling.
Best served chilled; do not freeze to preserve texture.
