Orange Posset
Orange Posset
Ingredients
For the Posset
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 orange, zested
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 2 oranges, large, halved and pulp scooped out for serving shells
For Garnish
- 4 fresh mint leaves
Instructions
- 1
In a medium mixing bowl, combine the granulated sugar and the zest from one orange. Use your fingertips to rub the zest into the sugar for about 1 minute, pressing firmly to release the aromatic oils and infuse the sugar with orange flavor.
⏱️ 2 min
- 2
Pour the heavy cream into the bowl with the orange-infused sugar. Add the vanilla extract. Whisk gently until just combined.
⏱️ 1 min
- 3
Transfer the cream mixture to a medium saucepan. Heat over medium heat, stirring constantly with a spatula or whisk, until the mixture comes to a gentle simmer. Do not boil vigorously.
⏱️ 5 min•🌡️ 200
- 4
Once simmering, add the fresh orange juice to the saucepan. Continue to simmer gently, stirring occasionally, for 3 to 5 minutes. The mixture should thicken slightly.
⏱️ 5 min•🌡️ 200
- 5
Remove the saucepan from the heat. Carefully pour the posset mixture through a fine-mesh sieve into a clean bowl. This step ensures a silky smooth texture by removing any cooked bits of cream or zest.
⏱️ 2 min
- 6
Prepare the orange serving shells: Take the two large oranges, cut them in half, and carefully scoop out all the fruit pulp using a spoon. Be gentle to keep the orange rinds intact, creating natural bowls.
⏱️ 5 min
- 7
Evenly divide the strained posset mixture among the four hollowed-out orange peel bowls. Place the filled orange shells on a tray and refrigerate for at least 4 hours, or until thoroughly chilled and set.
⏱️ 2 min
- 8
Before serving, garnish each Orange Posset with a fresh mint leaf.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Posset
Ingredients
For the Posset
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 orange, zested
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 2 oranges, large, halved and pulp scooped out for serving shells
For Garnish
- 4 fresh mint leaves
Instructions
- 1
In a medium mixing bowl, combine the granulated sugar and the zest from one orange. Use your fingertips to rub the zest into the sugar for about 1 minute, pressing firmly to release the aromatic oils and infuse the sugar with orange flavor.
⏱️ 2 min - 2
Pour the heavy cream into the bowl with the orange-infused sugar. Add the vanilla extract. Whisk gently until just combined.
⏱️ 1 min - 3
Transfer the cream mixture to a medium saucepan. Heat over medium heat, stirring constantly with a spatula or whisk, until the mixture comes to a gentle simmer. Do not boil vigorously.
⏱️ 5 min•🌡️ 200 - 4
Once simmering, add the fresh orange juice to the saucepan. Continue to simmer gently, stirring occasionally, for 3 to 5 minutes. The mixture should thicken slightly.
⏱️ 5 min•🌡️ 200 - 5
Remove the saucepan from the heat. Carefully pour the posset mixture through a fine-mesh sieve into a clean bowl. This step ensures a silky smooth texture by removing any cooked bits of cream or zest.
⏱️ 2 min - 6
Prepare the orange serving shells: Take the two large oranges, cut them in half, and carefully scoop out all the fruit pulp using a spoon. Be gentle to keep the orange rinds intact, creating natural bowls.
⏱️ 5 min - 7
Evenly divide the strained posset mixture among the four hollowed-out orange peel bowls. Place the filled orange shells on a tray and refrigerate for at least 4 hours, or until thoroughly chilled and set.
⏱️ 2 min - 8
Before serving, garnish each Orange Posset with a fresh mint leaf.
⏱️ 1 min