Creamy Orange Posset with Brûlée Topping Recipe
This creamy orange posset recipe with a brûlée topping is a luscious and refreshing citrus dessert perfect for any occasion. Combining rich heavy cream with fresh orange juice and zest, this posset is gently cooked, chilled, and then topped with a caramelized sugar crust for an elegant finish that looks as delightful as it tastes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chilling time (4-6 hours or overnight)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Ingredients
Posset Ingredients
- 1 pint heavy cream
- 3 large oranges
- Orange zest from one orange
- 1/3 cup orange juice (freshly squeezed)
- 1/2 cup sugar
- 1 tsp vanilla extract
For Topping
- Approximately 1 tablespoon sugar per serving for brûlée topping
- Edible flowers for garnish (optional)
Instructions
- Prepare Oranges: Slice 2 of the oranges in half cross-wise and carefully juice them without damaging the peels, as these will be used as serving vessels. You should extract about 1/3 cup of fresh orange juice. Remove the flesh inside the halved oranges and set aside for another use or discard.
- Zest Orange: Carefully zest one whole orange to gather fresh orange zest for the recipe and set aside.
- Cook Posset Mixture: Place a saucepan over medium heat and add the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to dissolve the sugar completely. Reduce heat to medium-low and bring mixture to a gentle simmer—avoid boiling. Let it simmer gently for about 10 minutes while stirring occasionally.
- Cool the Posset: Remove the saucepan from heat and allow the mixture to cool at room temperature for at least 30 minutes or longer.
- Strain and Pour: Once cooled, strain the liquid through a fine-mesh sieve into a large measuring cup to remove zest and any solids. Pour the strained posset liquid carefully into the hollowed orange peel halves or ramekins until filled.
- Chill: Cover the filled orange cups or ramekins with plastic wrap and refrigerate for a minimum of 4 to 6 hours, preferably overnight, to allow the posset to set firm.
- Serve – Option 1: Simply place each orange peel or ramekin on a serving plate and garnish with a small edible flower for a fresh presentation.
- Serve – Option 2 (Brûlée Topping): Sprinkle about 1 tablespoon of sugar evenly over the top of each posset. Using a kitchen torch or the oven broiler, carefully caramelize the sugar until it forms a dark brown, crisp crust. Immediately refrigerate for 5 to 10 minutes to set the topping. Garnish with a small edible flower and serve.
Notes
- Ensure the cream mixture never boils to prevent curdling; a gentle simmer is sufficient.
- Use a kitchen torch for best control when creating the brûlée topping; alternatively, use the oven broiler.
- You can prepare this dessert a day in advance—it improves in flavor after chilling overnight.
- The orange peel serves as a charming and natural serving vessel, but ramekins may be used as an alternative.
- Edible flowers add an elegant finishing touch but are optional.
