Orange Posset

I came up with this Orange Posset after I went on a posset kick in 2013. My original recipe for lemon posset is one of my most popular recipes. Once I discovered what a ridiculously easy dessert posset is, I knew I had to try new flavor combinations. This orange posset was of the first variations I tried.

(This post was originally published on July 31st, 2013 and has been updated to contain nutritional information. As an Amazon Affiliate I earn commission on qualifying purchases.)

What is posset made of?

That’s the best part! Posset just THREE main ingredients; cream, citrus, and sugar.

What’s the history behind posset?

Posset has been around since Shakespeare’s time! You can read more about the history of posset and how it was originally made on my Lemon Posset post.

Is posset similar to panna cotta?

The texture of posset is surprisingly similar to panna cotta, but the methods and flavor are quite different. Panna cotta relies on gelatin to help it set, while posset set up with just the acid of the citrus! Panna cotta does not use any citrus, but instead gets its flavor from vanilla and the cream. Posset takes just over 10 minutes from start to finish, (excluding chilling time).

Ingredients for orange posset

• Heavy cream
• orange zest and juice
• lemon juice (this helps balance the orange)
• sugar

Orange and lavender posset variation

Orange and lavender is such a delicious flavor combination I knew I had to try it! And thus was born this sublime orange posset with and lavender.

• 1 medium orange zest and, juiced (about 1/4 cup)
• 1 Tablespoons lemon juice
• 1/3 cup sugar
• 16 ounces heavy cream
• 1/4 cup honey
• 1 1/2 teaspoons chopped culinary lavender

For the lavender version, follow the directions for the orange version, adding the honey, lavender and sugar with the cream. Add orange and lemon juices, then strain posset with a chinos or fine strainer, unless you like the extra flavor and visual of the lavender buds.

How to serve posset

As you can see, I’ve made it many times and served it in anything from vintage champagne glasses and punch glasses, to small ramekins.

It’s a very rich dessert, and the recipe as written will make 6 modest portions. But don’t let that fool you. If you want to serve it between courses as palate cleanser, I’d recommend these tiny 3 ounce dessert glasses. You should get about 10 small portions if served in shot glasses. This size would also work as part of an Afternoon Tea. You could also serve it with a small piece of Scottish shortbread or Lavender Shortbread on the side to compliment the flavors.

 How to make orange posset

Posset really is the easiest dessert you’ll ever make. The citrus curdles the heavy cream and sugar. It’s then chilled for a couple of hours until set. The texture is very similar to panna cotta or creme brulee, but far simpler!

• Bring cream to a boil with sugar, whisking
• Add orange juice.
• Allow to cool about 10 minutes.
• Strain if desired.
• Pour into ramekins, dessert shooters or champagne glasses.

• Chill until set, about 1 hour.

What about a low-carb, keto friendly version?

If you’re watching your sugar, I have a sugar free lemon posset. You can easily adapt the recipe and substitute orange juice and zest for the lemon.

For another easy dessert, try Lime Posset with graham cracker crumbs, sort of like mini lime pies in a glass!

Love orange? What about Orange Dreamsicle Cake?