Orange Posset
As an Amazon Affilate, I earn commission on qualifying purchases.
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 You can read more about the history of posset and how it was originally made on my Lemon Posset post.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.
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.
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!
Thank you christina! I’m so torn as to whether lavender is my favorite herb!
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
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.
Cooking with lavender is not easy, but not impossible, this recipe of yours is really interesting and intriguing. To try!
I have not thought of lavender as a cooking ingredient! It sounds so fancy and looks like something princesses would eat, to be honest!
It’s a wonderfully subtle flavor.
I’ve seen these posset recipes, but have never tried one before. Lavender would be so aromatic!
Posset is one of my go-to desserts!
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.
This is interesting and new to me. I am excited to try one of the above mentioned – roasted chicken
The chicken is sublime!
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!
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!
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
Wow how interesting !! I have never even thought of cooking with lavender. What a great idea have to try it.
I love lavender and have not yet considered cooking with it.
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!
I love adding lavender to my lemonade. Never thought to mix it with honey though.
such a subtle flavor!
This is very interesting! Never cooked with lavender before but I might have to try after this!
Helpful one! Thank You so much.
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
I’m glad that it worked out even without the lemon! That lavender sounds fabulous!
How much lavender paste should I use instead of fresh, as the recipe calls for.
Hi Jeanie,
I’m not sure if I’ve ever seen or heard of lavender paste? Maybe a 1/2 teaspoon?
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!
thank you!
Delicious! The lavender taste is clear but subtle. Hoping my guests will love this multi layered taste treat.
Glad you liked it! Thank you!
Absolutely delightful and oh-so satisfying! I opted for the rich and earthy flavor of brown sugar instead of the standard white variety! 🙂
Love that twist Helene, thank you!
Absolutely gobsmacked at how easy and delicious this is! Where has it been all my life? Thank you for introducing me to posset, I’m going to tell everyone I know and share your recipe. Thank you, Cynthia!
Isn’t it crazy! I have so many flavors you can tell how much I love it! Thank you!
I want to give it a higher rating, but my orange posset just won’t set. I’m sure it’s something I’m doing (or not doing) but for such a simple recipe with so few ingredients I can’t think of what I missed.
Here are a couple of questions. 1) are you using heavy cream? 2) did you cook the sugar and cream for the right length of time? 3) did you use lemon juice as well? The lemon juice is more acidic than the orange juice and helps it curdle. Other than that, I can’t think of any reason why it wouldn’t work. I hope that helps?