- December 20, 2025
- Desserts
Orange Posset Recipe
A classic orange posset, made with cream, sugar, and fresh citrus juice, is set directly inside hollowed-out orange halves and finished with a smooth, dark chocolate ganache topping. This elegant no-bake dessert is rich, silky, and perfect for dinner parties, holidays, or any occasion that calls for make-ahead entertaining. Discovering a wonderful Orange Posset Recipe can enhance your dessert repertoire.
If you love desserts that look impressive but come together with minimal ingredients, this easy orange posset recipe is one you’ll want to keep in your back pocket. Made with heavy cream, sugar, and fresh orange juice, posset is one of the easiest desserts you can make without turning on the oven. This orange version is creamy, bright, and finished with a simple chocolate ganache for a truly delightful dessert. To impress your guests, the Orange Posset Recipe could be your go-to choice for an exciting treat.
Be sure to also check out my super popular Lemon Posset as well!
Why You’ll Love This Orange Posset
- No-bake dessert with simple steps
- Naturally set without gelatin
- Made with minimal ingredients, you can measure them in one measuring cup
- Make-ahead friendly for stress-free entertaining
- Served in halved orange peel shells for a beautiful presentation
This is the best part of posset recipes: the technique feels fancy, but the process is approachable. It’s a perfect dessert for small portions, dinner parties, or when you’ve got a ton of oranges to use up. The Orange Posset Recipe is especially useful for these occasions.
What Is Posset?
Posset is a traditional British dessert with a long history of posset dating back hundreds of years. While it looks similar to panna cotta or a creamy pudding, posset is unique because it sets without gelatin, eggs, or baking.
Instead, the acid from citrus juice (like orange juice or lemon juice) reacts with hot heavy cream, thickening it into a velvety texture once chilled. Think of it as a cross between a creamy pudding and custard, but made in the best way possible and with very little effort. Using the Orange Posset Recipe allows this dessert to come together seamlessly.
Orange Posset Ingredients
Posset Base Ingredients
- Whole oranges, halved and scooped (for serving)
- Heavy cream
- Granulated sugar
- Vanilla extract
- Fresh orange juice, strained
Chocolate Ganache Topping
- Dark chocolate chips
- Heavy cream
Optional Garnishes
- Orange zest
- Chocolate orange segments
- Chocolate shavings
- Flaky salt
These are the main ingredients you’ll need to create a smooth texture and rich flavor.
How to Make Orange Posset (Step-by-Step)
- Prepare the orange halves
Slice oranges crosswise and scoop out the flesh, leaving the halved orange peel intact. Place them in a muffin tin to keep them steady. - Boil the cream mixture
Add heavy cream, sugar, and vanilla to a medium saucepan. Cook over medium-high heat, stirring with a wooden spoon, until the sugar dissolves and the mixture reaches a rolling boil. Boil for exactly 2 minutes at about 212°F. - Add the orange juice
Remove from heat and slowly whisk in strained orange juice. The cream mixture will thicken slightly. - Strain and fill
Pour the mixture through a fine mesh strainer or fine-mesh strainer to ensure a smooth texture. Fill the orange halves, small ramekins, or individual ramekins. - Chill and set
Chill uncovered for 30 minutes, then loosely cover with plastic wrap. Refrigerate for at least a couple of hours until fully set.
How Does Orange Posset Set Without Gelatin?
This is the question most people ask when making posset for the first time. The answer is food science. When citrus juice is added to boiling heavy cream, the acid causes the milk proteins to thicken and bind. As it chills, the mixture firms into creamy orange possets with a smooth, spoonable structure. The Orange Posset Recipe illustrates this fascinating process perfectly.
If your posset didn’t set, it’s usually because the cream wasn’t boiled long enough or the ratio of juice to cream was off.
What Temperature Should Cream Reach for Posset?
For reliable results, the cream should reach a true rolling boil, about 212°F, and stay there for 2 minutes. Heating to medium heat or just steaming isn’t enough. This step ensures the dessert sets properly every time.
How to Make Chocolate Ganache for Posset
Heat heavy cream in a small saucepan until just steaming. Pour over chocolate chips and let sit for 2 minutes. Stir gently until glossy and smooth. Let cool slightly before topping the chilled posset. This thin ganache layer adds richness without overpowering the citrusy flavors associated with your Orange Posset Recipe.
Make-Ahead, Storage, and Food Safety
Posset must be refrigerated. It will keep for up to 3 days when covered with plastic wrap. This makes it an excellent, easy dessert for uploading & non-users hosting ahead of time. Do not freeze, as it will lose its creamy texture. This storage advice is particularly beneficial when using an Orange Posset Recipe.
FAQs About Orange Posset
No, freezing breaks the texture.
Fresh juice is best for flavor and setting.
Overboiling the cream is the most common reason.
More Recipes To Try
Orange Posset Recipe
Ingredients
Orange Posset Base
- 6 Whole Oranges Halved and Scooped (if serving in the orange)
- 3 large pieces Orange Peel for steeping in the posset
- 2 cups Heavy Cream
- 1/2 cup Granulated Sugar
- 4 tbsp Fresh Orange Juice strain to remove pulp
- 2 tbsp Lemon Juice adds more acidity to help set the posset (this will not taste like lemons)
Chocolate Ganache Topping
- 1.5 cups Dark Chocolate Chips
- 3/4 cup Heavy Cream
Garnishes
- Orange Zest optional
- Chocolate Orange Segments optional
- Flaky Salt
Instructions
- Prepare the orange halves: Slice oranges cleanly in half crosswise. Run a paring knife around the inside edge of the fruit and then use a spoon to carefully scoop out the flesh, keeping the peel intact. Place orange halves, cut-side up, in a muffin tin to stabilize. Refrigerate until ready to fill.
- Boil the cream: Add the heavy cream, sugar, and orange peels to a medium saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Once boiling, continue to boil for 2 full minutes, maintaining a temperature close to 212°F.
- Add the orange and lemon juice: Remove the saucepan from the heat and remove the orange peels. Let the mixture cool just slightly. Slowly whisk in the strained orange and lemon juice (you need both as some oranges aren't always acidic enough to get the posset to set on its own). The mixture will thicken slightly as the acid reacts with the cream.
- Fill your oranges (or jars): Transfer the posset mixture to a liquid measuring cup for or use a ladle to carefully pour into the prepared orange halves (or small jars), filling nearly to the top. Make sure to leave 1/4 inch of space for the chocolate ganache layer.
- Chill and set: Refrigerate uncovered for 30 minutes, then loosely cover. Chill for at least 4 hours, or until fully set. The posset should hold its shape with a gentle jiggle. This can be prepped 1-2 days ahead of serving.
How to Make Chocolate Ganache
- In a microwave safe dish, add the heavy cream and dark chocolate chips.
- Place in the microwave for 1 minutes and 10 seconds.
- Remove and vigarously stir with a whisk until it becomes a shiny and smooth ganache. Let cool enough so that it's easily still porable but not so hot it will dissolve the set posset.
Assemble the Dessert
- Spoon or pour a thin layer of ganache (about 1–2 teaspoons) over each set of posset.
- Return to the refrigerator for 10-15 minutes to allow the ganache to set.
- Garnish with chocolate orange segments, orange zest, or sea salt right before serving.
Notes
- Use heavy cream only; lighter creams will not set properly (you cannot substitute with other dairy-free milks either- it will not work)
- Always bring the cream to a true boil before adding citrus
- Do not exceed 3 minutes of boiling to avoid a grainy texture
- Strain the mixture for the smoothest final result