Creamy Orange Posset with Brûlée Topping Recipe
This Creamy Orange Posset with Brûlée Topping is a luscious, velvety British dessert combining rich heavy cream infused with fresh orange juice and zest. Finished with a caramelized sugar crust and delicate edible flowers, it offers a refreshing citrus twist to the traditional posset, making it an elegant and easy-to-prepare treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Posset Base
- 1 pint heavy cream
- 3 large oranges
- Orange zest from one orange
- 1/3 cup orange juice
- 1/2 cup sugar
- 1 tsp vanilla extract
Brûlée Topping (Optional)
- About 1 tablespoon sugar per serving
- Small edible flowers for garnish
Instructions
- Prepare Oranges: Slice the oranges in half cross-wise. Juice the oranges carefully without tearing the peels, which will be used as serving cups. You should collect about 1/3 cup of orange juice. Remove and set aside the orange flesh from the inside of the peels. Zest one additional orange and set the zest aside.
- Make Posset Mixture: Place a saucepan over medium heat and combine the heavy cream, sugar, vanilla extract, orange juice, and orange zest. Whisk frequently to ensure the sugar dissolves completely. Reduce heat to medium-low and bring the mixture to a gentle simmer, cooking for about 10 minutes while ensuring it never reaches a boil.
- Cool the Mixture: Remove the saucepan from heat and allow the posset mixture to cool at room temperature for at least 30 minutes or longer.
- Strain and Fill: Pour the cooled mixture through a fine-mesh strainer into a large measuring cup. Then pour into the halved orange peels or ramekins until full. Cover each with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, to set.
- Serve Plain or with Brûlée Topping: To serve plain, place each filled orange peel or ramekin on a serving plate and garnish with a small edible flower. For the brûlée topping, sprinkle about 1 tablespoon of sugar evenly over each dessert surface. Using a kitchen torch or oven broiler, caramelize the sugar until dark brown and crispy. Return to the refrigerator for 5 to 10 minutes to chill before garnishing with edible flowers and serving.
Notes
- Be careful not to boil the cream mixture; a gentle simmer is key to avoid curdling.
- You can use ramekins if orange peel cups are not preferred or available.
- The brûlée step is optional but adds a delightful texture contrast and flavor depth.
- Edible flowers add a beautiful decorative touch and are optional.
- Make sure to chill the posset long enough to ensure proper setting and a creamy texture.
Keywords: orange posset, creamy orange dessert, brûlée topping, British dessert, custard dessert, no-bake dessert
