Orange Posset

Orange Posset with Raspberries, Mint & Chamomile

This orange posset is one of those desserts that feels fancy but is secretly one of the easiest things you can make. It’s creamy, bright, and lightly citrusy. It’s almost like an orange creamsicle in pudding form.

The magic of posset is that it only needs three ingredients to set: cream, sugar, and citrus. As the cream cooks with the sugar, it thickens naturally when the citrus juice is added. No eggs, no gelatin, no baking. It is so simple and yet such a elegant option for hosting!

I made this version with fresh oranges and finished it with raspberries, mint, and a little chamomile for a soft, springy feel. It’s the kind of dessert that looks beautiful on a table but takes almost no effort.

Perfect for spring dinners, garden parties, or when you want something sweet without turning on the oven.

Serves

4–6

Ingredients

• 2 cups heavy cream

• ¾ cup granulated sugar

• ½ cup fresh orange juice (about 3–4 oranges)

• 1 tbsp fresh lemon juice (optional but recommended for brightness)

• 1 tsp finely grated orange zest

For garnish

• Fresh raspberries

• Mint leaves

• Chamomile flowers

Instructions

1. Prepare the orange cups (optional)
   Slice oranges in half and carefully scoop out the flesh, leaving the peel intact to create small bowls. Set aside.

2. Heat the cream and sugar
   In a saucepan, combine the heavy cream and sugar. Bring to a gentle boil over medium heat, stirring occasionally.

3. Simmer
   Let the mixture simmer for about 3 minutes, stirring often.

4. Add citrus
   Remove from heat and stir in the orange juice, lemon juice, and orange zest.

5. Pour the posset
   Carefully pour the mixture into the hollowed orange halves, or into glasses, ramekins, or teacups.

6. Chill
   Refrigerate for at least 2 hours, or until the posset is softly set.

7. Garnish
   Top with raspberries, mint, and chamomile just before serving.

A Recipe by Madeline May

Orange Posset

Dessert • Citrus • Make Ahead

Prep

15 mins

Cook

10 mins

Chill

2 hrs

Total

2 hrs 25 mins

Yield

4–6 servings

Category

Dessert

Difficulty

Easy

This is one of those desserts that looks fancy but is secretly so easy. It’s creamy, bright, and has a subtle orange-creamsicle flavor. Serve it in hollowed orange halves for a playful presentation or pour it into small glasses, ramekins, or teacups for an elegant dinner-party dessert.

Ingredients

Orange Posset

• 2 cups heavy cream
• ¾ cup granulated sugar
• ½ cup fresh orange juice, from about 3–4 oranges
• 1 tablespoon fresh lemon juice, optional but recommended
• 1 teaspoon orange zest

For Serving

• Hollowed orange halves, optional
• Fresh raspberries
• Fresh mint
• Chamomile flowers

Instructions

1. Prepare the orange cups If serving the posset in orange halves, cut the oranges in half and carefully scoop out the fruit. Set the hollowed halves in a muffin tin so they stay upright.
2. Heat the cream Combine the heavy cream and sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring occasionally.
3. Simmer Once the mixture reaches a boil, reduce the heat slightly and simmer for 3 minutes, stirring often.
4. Add the citrus Remove the saucepan from the heat and stir in the orange juice, lemon juice, if using, and orange zest.
5. Pour Divide the mixture among the orange cups, small glasses, ramekins, or teacups. Let cool at room temperature for 10–15 minutes.
6. Chill Refrigerate for at least 2 hours, or until softly set.
7. Garnish Top with fresh raspberries, mint, and chamomile flowers just before serving.

Storage

Cover and refrigerate the posset for up to 3 days. Add the garnishes just before serving.

Make Ahead

Prepare the posset up to 2 days ahead and keep it chilled until serving.

A Note from Madeline May

The lemon juice helps the posset set more reliably and brightens the orange flavor. Posset firms as it chills in the refrigerator, so it will still look loose when first poured.

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A Recipe by Madeline May • madelinemayco.com

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