Orange Posset is a creamy smooth citrus dessert that's made with only 4 ingredients: heavy cream, granulated sugar, light brown sugar and oranges! The texture is that of a custard or pudding and the flavor is sweet, citrusy with a subtle caramel flavor! It tastes like an orange tootsie roll pop! With just 6 minutes of boil time and 2 hours to set in the fridge, this is the easiest dessert that feeds 5 people! Best yet, it's naturally gluten free, nut free and eggless!
Orange Posset is the most delicious simple dessert that is English in origin. Originally, when mentioned in Shakespeare's plays, posset was a hot curdled beverage. Then at some point it changed into this creamy dessert that we love today! I love that it is a simple yet delicious no-bake dessert that is perfect for spring and summer! You can eat it as is or top it with orange slices, fresh raspberries, blueberries, blackberries or strawberries!
For more orange dessert recipes, try my Orange Cookies, my Chocolate Orange Cookies, my Orange Shortbread Cookies and my Fruity Pebbles Treats.
Reasons to Love This Orange Posset
- Allergy Friendly- This orange posset is gluten free, nut free and egg free!
- Silky Smooth- This dessert texture is similar to a custard or pudding; it is so luscious and smooth!
- No Bake- This recipe is perfect when days when you don't want to turn on the oven!
- 4 Ingredients- This orange dessert only uses 4 ingredients: heavy cream, sugar (2 types) and oranges!
- Easy to Make- This creamy dessert takes minutes to cook on the stove!
Ingredient Notes
- Heavy Cream- You must use heavy cream and not milk or half and half. The posset will not come together right if you don't use heavy cream. For vegan posset, you can try to use a gluten free vegan heavy cream or canned full-fat coconut cream. I've also seen people use a combo of silken tofu with full fat coconut cream or I have even seen some recipes with soya cream. I have not tested any of these due to the allergens in my household and I am sure if the posset will set properly with these vegan ingredients.
- Granulated Sugar and Light Brown Sugar- Granulated sugar alone made the posset have too powerful of a heavy cream flavor, so we add just a little light brown sugar to add some molasses undertones.
- Oranges- Please only use fresh squeezed orange juice. Prepackaged orange juice can result in the orange posset being overly sweet and not setting right. We need a total of 2 medium oranges for the juice and zest combined. I used 2 cara cara oranges in this recipe but any oranges will work just fine.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into an Orange Posset that's Vegan
- You can try vegan heavy cream.
- Some vegan recipes have used soya cream.
- Other vegan recipes have used a combination of silken tofu and full fat coconut cream. (It appears that full fat coconut cream alone doesn't work).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies and I am unsure if they will allow the posset to set properly. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Orange Posset
Here are the step by step instructions to make this 4 ingredient orange dessert!
Step 1: Zest the Orange
Wash and dry 2 oranges. Take a zester and zest 1 orange.
You should have 1 unpacked tablespoon of zest. If not, zest the 2nd orange.
Step 2: Juice the Orange
Take the 2 oranges, cut them in half and juice 1.5 of them. Make sure to remove any seeds if they get in the juice. Set aside.
You should have ⅓ cup orange juice. If not, juice the remaining half of the orange.
Step 3: Bring to a Boil
Heat the heavy cream, granulated sugar, light brown sugar and orange zest over medium heat and bring to a boil. Boil for 6 minutes.
The heavy cream can boil over quickly. If you see it start to, immediately reduce the heat or pull the pan off the heat for a second until the heavy cream goes back down.
Step 4: Strain the Posset
After 6 minutes, remove from heat and immediately whisk in the orange juice.
Strain through a mesh colander and pour into 5 ramekins.
Only fill the ramekins ¾ of the way to ensure the posset sets.
Chill in the fridge for at least 2 hours or until set.
Expert Baking Tips
- Make Ahead of Time- The posset must chill for at least 2 hours, otherwise it will be a liquid mess.
- Use Real Oranges- This is to prevent the orange posset dessert from having an odd taste and to ensure it sets properly.
- Strain the Orange Posset- Make sure to pour the posset through a mesh colander so that there are no chunks of zest.
- Use 2 Types of Sugar- Only using granulated sugar resulted in the posset having too much of a heavy cream flavor. Only using light brown sugar makes the posset have way too much of a molasses flavor and makes it too thick and almost chunky. Mostly granulated sugar with a little bit of light brown is the perfect balance.
- Do Not Add Toppings Until Serving- If you want to add orange slices, berries, whipped cream, or even a chocolate drizzle, do not add the toppings until ready to serve and after chilling.
Recipe FAQs
Yes. The orange posset must chill for at least two hours prior to serving. It needs time to set.
Posset is a citrusy, creamy, velvety cold dessert that's similar in texture to a custard or thick pudding. It does not use eggs or gelatin to thicken. The fresh squeezed orange juice mixed with the heavy cream causes the desert to set on its own.
Originally believed to be from the 15th century, possets were warm curdled beverages made with milk, wine or ale and spices such as cinnamon. Shakespeare even references them in multiple of his plays. It's unclear when or how they turned into the dessert we know today but many places believe it happened sometime during the 19th century.
The ramekins that I use are 5.5 ounces each. This recipe fills 5 of them ¾ of the way.
Storing: Once the orange posset sets (after about 2 hours chilling in the fridge) carefully place plastic wrap on the top of the ramekins so it is not touching the posset itself. Store in the fridge for up to 2 days.
Do not add toppings until ready to serve. When ready to eat, remove from the fridge, add toppings if desired and enjoy!
I do not recommend freezing this dessert.
More No-Bake Recipes You'll Love
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📖 Recipe
Orange Posset
Ingredients
- 2 cups heavy cream
- ½ cup plus 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon orange zest (from about 1 medium orange)
- ⅓ cup fresh squeezed orange juice (from about 1.5 medium oranges)
Instructions
- Wash and dry 2 oranges. Take a zester and zest 1 orange.
- You should have 1 unpacked tablespoon of orange zest. If not, zest the 2nd orange.
- Take the 2 oranges, cut them in half and juice 1.5 of them. Set aside.You should have ⅓ cup orange juice. If not, juice the remaining half of the orange.
- Heat the 2 cups heavy cream, ½ cup plus 2 tablespoons granulated sugar, 2 tablespoons light brown sugar and 1 tablespoon orange zest over medium heat, whisking the entire time as to dissolve the sugar.Continue whisking constantly and bring to a boil. Once boiling, boil for 6 minutes, still whisking the entire time.The heavy cream can boil over quickly. If you see it start to, immediately reduce the heat or pull the pan off the heat for a second until the heavy cream goes back down.
- After 6 minutes, remove from heat and immediately whisk in the ⅓ cup orange juice.
- Strain the mixture through a mesh colander and pour into 5 ramekins.Only fill the ramekins ¾ of the way to ensure the posset sets.
- Immediately chill in the fridge for 2 hours or until the posset sets.When ready to serve, top with fresh berries or whipped cream if desired and enjoy!
John says
This was so simple to make! I love it!