Orange Posset (Creamy, Dreamy Dessert)
Orange posset is the stuff that dreams are made of. Creamy and luxurious, rich yet refreshing, it's the easiest, most delectable dessert you’ve never heard of. This 5-ingredient orange posset uses citrus juice as the thickening agent to strike the perfect balance between a pudding and a custard. It’s a stunner that’ll wow you and anyone else who tries it.
Ingredients
- 500 grams (2 cups) Mascarpone
- 125 grams (½ cup) Sugar see Recipe Note 1
- 1 Orange juiced and zested approx. 80 ml or ⅓ cup juice, 1 tablespoon zest
- ½ Lemon juiced approx. 30ml or 2 tablespoons
- Vanilla bean paste 5 cm or 2 inch-sized piece with the specks scraped out
Instructions
- Boil cream, sugar, and orange zest. In a small pot, over medium-high heat, bring the cream, sugar, and orange zest to a boil, stirring until the sugar dissolves. Once the cream starts to boil, drop the heat to medium-low and simmer for 3 minutes, stirring continuously so it doesn’t burn. Keep a close eye on it and adjust the heat as needed so the cream doesn’t boil over.
- Stir in the vanilla bean specks. (see Recipe Note 2)
- Remove from heat and stir in citrus juice. Remove the mixture from the heat. Stir in both the lemon and orange juice and let cool for 10 minutes.
- Strain mixture. Stir the mixture again and pour it through a sieve into another small pot to strain out any citrus pulp and zest. (see Recipe Note 3)
- Pour the mixture into your serving dishes of choice.
- Chill the possets. Place the possets in the refrigerator and let chill for a minimum of 3-4 hours, but ideally overnight.
Notes
- In this recipe, I used raw, granulated cane sugar. I've used white, granulated sugar with the same results and even lightly packed, light brown sugar in my lemon posset. Regardless of the sugar you choose, use a 1:1 ratio.
- To up the vanilla flavor slightly, add the scraped-out vanilla pod to the cream mixture while it's boiling.
- If you prefer the orange zest in your posset, skip straining the mixture.
- If you’re using hollowed-out orange rinds to serve your posset, hollowing them out takes some time, so expect a slightly longer preparation process. All said and done, my orange posset (served in orange rinds) take about an hour to make.