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–+ servings
Orange Posset

Creamy Orange Posset: Your Easy 3-Ingredient Dessert Delight

Indulge in a creamy Orange Posset, a gluten-free, three-ingredient dessert that’s easy to make and perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 2 cups Heavy Cream Full-fat recommended
  • 1 cup Cane Sugar Granulated white sugar can be substituted
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for a stronger aroma
For the Citrus Burst
  • 1 cup Orange Juice Freshly squeezed is best
  • 1 tablespoon Orange Zest Use only the outer layer
Optional Serving Ideas
  • 2 large Serving Oranges Hollowed out for serving

Equipment

  • Mixing Bowl
  • Saucepan
  • fine-mesh sieve
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare Sugar Mixture: Combine cane sugar and orange zest in a small bowl and rub together until fragrant.
  2. Combine Cream and Flavoring: Whisk together heavy cream and vanilla extract until smooth.
  3. Simmer Mixture: Pour the cream mixture into a saucepan over low heat. Simmer for about 5 minutes without boiling.
  4. Add Orange Juice: Stir in freshly squeezed orange juice off the heat.
  5. Strain Mixture: Pour through a fine mesh sieve into a bowl to remove zest.
  6. Prepare Citrus Cups: Cut oranges in half and scoop out insides for serving bowls.
  7. Chill: Spoon the mixture into orange halves, cover, and refrigerate for at least 4 hours.
  8. Serve: Garnish with fresh mint or extra orange zest before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 2gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 50mgPotassium: 200mgSugar: 18gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 0.5mg

Notes

For the best flavor, use fresh ingredients and prepare a day in advance. Store covered in the fridge for up to 3 days.

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