Orange Posset Recipe
Posset originated in medieval England as a hot drink made with milk curdled by ale or wine, often spiced and used as a remedy for colds. Over time, it evolved into the rich and creamy dessert we know today, often thickened with citrus juice.
Equipment
- Saucepan
- Whisk
- Fine mesh strainer (optional)
- Small serving glasses or ramekins
- Zester or grater
Ingredients
- 500 ml (2 cups) heavy cream
- 100 g (1/2 cup) granulated sugar
- 80 ml (1/3 cup) fresh orange juice (approximately 2 oranges)
- 1 tablespoon orange zest (optional, for added flavor)
- Orange segments or candied peel for garnish (optional)
Instructions
- Step 1: Prepare Your IngredientsJuice the oranges and measure out 80 ml (1/3 cup).Zest the oranges if you’re using zest for added flavor.Set aside your garnishes, such as orange segments or candied peel, if desired.
- Step 2: Heat the Cream and SugarIn a medium saucepan, combine the heavy cream and granulated sugar.Place the saucepan over medium heat and whisk continuously until the sugar dissolves and the mixture begins to simmer. Avoid boiling.
- Step 3: Add the Orange Juice and ZestOnce the cream mixture starts to simmer, remove the saucepan from the heat.Stir in the fresh orange juice and optional orange zest. You’ll notice the mixture thickening slightly as the citrus juice reacts with the cream.
- Step 4: Strain (Optional) and PourIf you prefer a super-smooth texture, strain the mixture through a fine-mesh strainer to remove any zest or undissolved particles.Divide the mixture evenly into small serving glasses or ramekins.
- Step 5: Chill the PossetPlace the glasses or ramekins in the refrigerator.Let the posset chill for at least 2-3 hours, or until fully set.
- Step 6: Garnish and ServeBefore serving, garnish the posset with orange segments, candied peel, or a sprinkle of zest.Serve chilled and enjoy!