Orange posset is made by heating cream, sugar, and freshly squeezed orange juice until it thickens, then allowing it to set in the refrigerator to create a panna cotta like creamy and smooth texture without using gelatin.
We will use a halved orange peel as a measuring cup. It's important to note that the term "orange cup" in this recipe does not refer to the standard U.S. measurement cup.
4oranges
8orange cupheavy whipping cream(About 2 US cup)
1orange cupgranulated sugar(About ¼ US cup)
¾orange cuporange juice(About 3 tbsps)
¼orange cupvanilla extract(About 1 tbsp)
Instructions
Cut 4 oranges in half, use a citrus juicer to gently squeeze out their juice, taking care not to break the orange peels. Use a metal spoon to carefully scoop out the pulp to create orange "cups." You can eat the scooped-out pulp or juice it using a blender. Place the halved orange peels in a muffin pan or small ramekins to ensure stability.
Use a halved orange peel as a measuring cup. In a cooking pan, add 8 orange cups of heavy whipping cream, 1 orange cup of granulated sugar, and the zest of 1 orange peel.
Heat the mixture over medium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.
Pour orange juice into a halved orange peel, filling it ¾ full, and then fill up the remaining space with vanilla extract. Stir the orange juice mixture into the hot mixture.
If you prefer a smoother texture, strain the mixture through a fine-mesh strainer into a pouring cup to remove the orange zest.
Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.
Before serving, optionally garnish with additional orange zest on top for decoration. Serve chilled.
Video
Notes
Feel free to substitute the oranges in this recipe with 4 lemons. Just use one of the halved lemon peel as the measuring cup to measure 8 lemon cups of cream, 1 lemon cup of sugar, ¾ lemon cup of lemon juice, and ¼ lemon cup of vanilla extract.