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.

Orange Posset

This is one of those desserts that looks fancy but is secretly so easy. It’s creamy, bright, and gives a tiny orange-creamsicle vibe. I served mine in hollowed orange halves as little “cups,” but for a more elegant dinner-party moment you can pour it into small glasses, ramekins, or teacups.

Prep Time

15 mins

Cook Time

10 mins

Chill Time

2 hrs

Total Time

2 hrs 25 mins

Yield

4–6 servings

Category

Dessert

Difficulty

Easy

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 a better set + brightness)
• 1 tsp orange zest

For Serving

• Hollowed orange halves (optional “orange cups”)
• Fresh raspberries
• Fresh mint
• Chamomile flowers

Instructions

1. Optional: If serving in orange halves, slice oranges in half and carefully scoop out the fruit to create “cups.” Set them in a muffin tin so they stay upright.
2. In a medium saucepan, combine the heavy cream and sugar. Bring to a gentle boil over medium heat, stirring occasionally.
3. Once it reaches a boil, let it simmer for 3 minutes, stirring often.
4. Remove from heat and stir in the orange juice, lemon juice (if using), and orange zest.
5. Pour the mixture into your orange cups, or into small glasses/ramekins/teacups. Let cool for 10–15 minutes, then refrigerate.
6. Chill for at least 2 hours, or until softly set.
7. Garnish with raspberries, mint, and chamomile right before serving.

Note: The lemon juice is optional, but it helps the posset set more reliably (and gives the citrus flavor a little “pop”). If your oranges are very sweet, I recommend keeping it in. If your oranges are already tangy, you can skip it. Also—posset sets in the fridge, not on the counter.

Print Copy Recipe

Browse More Recent Recipes