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.
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 You can read more about the history of posset and how it was originally made on my Lemon Posset post.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.
Orange, honey and lavender posset.
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!
Orange Posset
Ingredients
- 16 ounces heavy cream
- 1/2 cup sugar
- 1 Tablespoons orange zest
- 1 medium orange juiced (about 1/3 cup)
- 1 Tablespoon lemon juice
Instructions
- Bring cream and sugar to a boil over a medium heat, stirring until sugar dissolves, about 3 minutes. Adjust heat as needed to prevent cream from boiling over.
- Remove from heat. Stir in orange and lemon juices and orange zest and cool for 10 minutes.
- Stir mixture again, the mixture before pouring into 6-8 small ramekins.
- Cover and chill at least 1 hour to overnight.
Notes
- For lavender and honey version:
- use 1/3 cup sugar and 1/4 cup honey to sugar and cream mixture with 1 1/2 teaspoons dried, chopped lavender buds and. Bring to a boil and cook for 3 minutes.
- Add citrus juices. Allow posset to cool for 10 minutes. Strain lavender buds, if desired, before pouring into serving dishes.
christina says
I can attest to the posset being a FABULOUS no bake treat! It’s so easy and delicious, although I haven’t had the lavender flavored posset yet. I had a lot of lavender at my last house, but the one here died a few years ago. 🙁
Lovely to see so many uses for it in the kitchen! Great recipes, Cynthia, and I love the bee shots!
Cynthia says
Thank you christina! I’m so torn as to whether lavender is my favorite herb!
Kathy says
Hi,Cynthia
I am wanting to make lavender bark,do you have a recipe?
I will be making your lavender shortbread cookies,can’t wait to try it out.
Have a good week.
Thank you,
Kathy
Cynthia says
I don’t have a recipe for lavender bark, but boy that sounds delicious! Maybe I need to try it? Let me know how you like the lavender shortbread.
Cristina Petrini says
Cooking with lavender is not easy, but not impossible, this recipe of yours is really interesting and intriguing. To try!
Jupiter Hadley says
I have not thought of lavender as a cooking ingredient! It sounds so fancy and looks like something princesses would eat, to be honest!
Cynthia says
It’s a wonderfully subtle flavor.
Lisa at Following the Rivera says
I’ve seen these posset recipes, but have never tried one before. Lavender would be so aromatic!
Cynthia says
Posset is one of my go-to desserts!
MELANIE EDJOURIAN says
I’ve never used lavender in foods before. I’ve only ever used it externally for medical reasons. This is something I need to try.
Jenjen Balatico says
This is interesting and new to me. I am excited to try one of the above mentioned – roasted chicken
Cynthia says
The chicken is sublime!
jenn says
Can you please give the amount of orange juice needed? Oranges vary in the amount of juice even if we both thought of “medium” the same way, which I am sure also varies. This would be helpful to someone trying to make the recipe. Thanks!
Cynthia says
Thanks for bringing it to my attention. 1/4 cup or about 4 Tablespoons is what an average medium sized lemon produces. The nice thing about a posset is that the citrus is what thickens the cream so 3 1/2 or 4 1/2 won’t make a huge difference to the outcome. Hope that helps. I’m going to update it with a more exact measurement though. Thank you!
Yeah Lifestyle says
I love the scent and flavour of lavender but never used it myself at home, these are great suggestions and I would like to try it in biscuits
Cynthia Nicoletti says
Wow how interesting !! I have never even thought of cooking with lavender. What a great idea have to try it.
paula richie says
I love lavender and have not yet considered cooking with it.
Catherine says
I love baking with lavender and I make lavender lemonade during the summer months. It is such a beautiful ingredient. Your posset looks so elegant and delightful!
Fatima T says
I love adding lavender to my lemonade. Never thought to mix it with honey though.
Cynthia says
such a subtle flavor!
Sondra says
This is very interesting! Never cooked with lavender before but I might have to try after this!
Giftbasketworldwide says
Helpful one! Thank You so much.
Julette McDonnell says
I just bought some amazing dried lavender and was looking for a quick recipe that I could use it in to see if the flavor of the buds was good, and as soon as I saw this recipe, I wanted to give it a try. I did not have a lemon in my fridge (I live in the country and 30 miles away from the closet grocery store) so I don’t think it curdled as much as it was supposed to. Even without the lemon, the flavor was phenomenal. It was light and sweet and was a perfect reminder that spring is just around the corner!
The lavender that I used was some of the best lavender I have ever smelled and tasted. I got it from here:
https://www.etsy.com/shop/Norwoodlavenderfarm?ref=simple-shop-header-name&listing_id=473671718
Cynthia says
I’m glad that it worked out even without the lemon! That lavender sounds fabulous!
Jeanie says
How much lavender paste should I use instead of fresh, as the recipe calls for.
Cynthia says
Hi Jeanie,
I’m not sure if I’ve ever seen or heard of lavender paste? Maybe a 1/2 teaspoon?
Tammy R. says
I have to say, I just LOVE your posset recipes! I’ve made them so many times, and always receive rave reviews when I make it! Thank you SO much!
Cynthia says
thank you!
Fi says
Delicious! The lavender taste is clear but subtle. Hoping my guests will love this multi layered taste treat.
Cynthia says
Glad you liked it! Thank you!
Helene Hadsell says
Absolutely delightful and oh-so satisfying! I opted for the rich and earthy flavor of brown sugar instead of the standard white variety! 🙂
Cynthia says
Love that twist Helene, thank you!