Orange Posset – The Easiest Creamy 3-Ingredient Dessert

Orange posset is what I make when I want something that tastes far more complicated than it is. Cream, sugar and orange are simmered just until the sugar dissolves, then left alone to set into a soft, spoonable custard with a bright citrus edge. There are no eggs, no water bath, no oven — the acid in the orange does the setting work for you.

The trick is in the chemistry: citrus juice lowers the pH of the cream just enough that the proteins knit together into a delicate gel. That is why you never boil the mixture after the juice goes in — a hard boil can break the emulsion and leave you with a grainy, weeping posset instead of a glossy one.

I keep the orange flavor in two layers: zest steeped in the warm cream for aroma, and juice stirred in off the heat for freshness. It is a dessert I make on a Tuesday and serve to guests on a Friday, and nobody ever guesses how little effort went into it.

About the Ingredients

2 1/2 cups (600 ml) heavy cream, at least 36% fat

Use a cream with a high fat content — low-fat or half-and-half will not set reliably. If you only have whipping cream at 33%, add 2 tablespoons of mascarpone to help the set.

3/4 cup (150 g) granulated sugar

Plain white sugar dissolves cleanest and lets the orange shine. Caster sugar works identically; do not swap in honey, as it changes the water content and the set.

2 large oranges, zest and juice (about 2/3 cup / 160 ml juice)

Pick oranges that feel heavy for their size — they hold more juice. Blood oranges give a stunning blush color; navel oranges give the most reliable juice volume.

1 tablespoon (15 ml) fresh lemon juice

The extra acid guarantees a firm set if your oranges are on the sweet side. Bottled lemon juice is acceptable here, but fresh tastes cleaner.

1 pinch fine sea salt

Salt sharpens the orange and keeps the cream from tasting flat. A tiny pinch is enough — do not skip it.

1 teaspoon (3 g) orange zest, for garnish

Cut zest in thin strips and avoid the white pith, which is bitter. A vegetable peeler gives cleaner strips than a microplane for garnish.

Tips & Tricks

• Do not boil after adding the juice. Once the citrus goes in, stir over low heat for no more than 30 seconds — visible steam is fine, a rolling boil is not, or the posset will split.
• Zest before you juice. The zest holds the aromatic oils that carry the orange flavor; once the fruit is cut, zesting becomes a slippery, frustrating job.
• Strain the warm mixture through a fine sieve. It catches zest fragments and any foam, giving you a glass-smooth surface that sets evenly.
• Chill in the glasses you plan to serve in. A posset sets where it sits, so pouring into final glasses saves you from trying to unmold a soft dessert.

Step-by-Step Instructions

1. Zest and juice the oranges

Zest both oranges first, then halve and juice them into a small bowl, straining out pips. You want about 2/3 cup (160 ml) of juice; if you are short, top up with a little extra orange juice rather than water.

2. Warm the cream and sugar

Combine the cream, sugar and salt in a saucepan over medium-low heat. Stir constantly until the sugar dissolves and the cream reaches 180°F (82°C), about 5 to 6 minutes — you will see faint steam and small bubbles at the edge, but it should never boil.

3. Steep the zest

Take the pan off the heat and stir in half the orange zest. Let it sit for 5 minutes so the oils infuse; the cream should smell distinctly of orange when you lean over the pan.

4. Add the citrus off the heat

Stir in the orange juice and lemon juice, whisking gently for about 20 seconds. The mixture will thicken slightly and look glossy — that is the acid beginning to act on the cream proteins.

5. Strain the mixture

Pour through a fine-mesh sieve into a jug with a spout, pressing lightly on the zest with a spoon to release the last of the flavor. Discard the spent zest.

6. Fill the glasses

Divide the mixture among 6 small glasses or ramekins, filling each about three-quarters full. Tap each glass on the counter to release bubbles.

7. Chill until set

Refrigerate uncovered for 30 minutes to let a skin form, then cover loosely and chill for at least 4 hours, or overnight. The posset is ready when it wobbles gently as one piece when you nudge the glass.

8. Garnish and serve

Scatter the reserved orange zest over the tops just before serving. A shortbread finger or a thin tuile alongside is a lovely contrast to the soft texture.

Delicious Variations

Lemon-Lime Posset

Swap the orange for 2 lemons and 1 lime for a sharper, more bracing version — increase the sugar to 7/8 cup (175 g) to balance the acidity.

Orange Cardamom Posset

Crack 4 green cardamom pods into the cream while it warms, then strain them out with the zest for a warm, aromatic twist.

Boozy Orange Posset

Stir in 2 tablespoons of Grand Marnier or Cointreau with the juice for an adults-only dinner-party version; the alcohol slightly softens the set, so chill it overnight.

How to Store Orange Posset

Frequently Asked Questions

Make this orange posset tonight and let the fridge do the work — then tell me how it turned out, and whether you went classic orange or tried the cardamom version. Take your time — Tomas

Orange Posset

Orange posset is a silky, no-bake citrus dessert set with just three ingredients and zero eggs, ready in 15 minutes of hands-on work.

★★★★½ 4.8 (214 ratings)

15 minPrep time10 minCook time6Servings396 kcalCalories

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🧂 Ingredients

• 2 1/2 cups (600 ml) heavy cream, at least 36% fat
• 3/4 cup (150 g) granulated sugar
• 2 large oranges, zest and juice (about 2/3 cup / 160 ml juice)
• 1 tablespoon (15 ml) fresh lemon juice
• 1 pinch fine sea salt
• 1 teaspoon (3 g) orange zest, for garnish

📋 Instructions

1. 1Zest and juice the oranges — Zest both oranges first, then halve and juice them into a small bowl, straining out pips. You want about 2/3 cup (160 ml) of juice; if you are short, top up with a little extra orange juice rather than water.
2. 2Warm the cream and sugar — Combine the cream, sugar and salt in a saucepan over medium-low heat. Stir constantly until the sugar dissolves and the cream reaches 180°F (82°C), about 5 to 6 minutes — you will see faint steam and small bubbles at the edge, but it should never boil.
3. 3Steep the zest — Take the pan off the heat and stir in half the orange zest. Let it sit for 5 minutes so the oils infuse; the cream should smell distinctly of orange when you lean over the pan.
4. 4Add the citrus off the heat — Stir in the orange juice and lemon juice, whisking gently for about 20 seconds. The mixture will thicken slightly and look glossy — that is the acid beginning to act on the cream proteins.
5. 5Strain the mixture — Pour through a fine-mesh sieve into a jug with a spout, pressing lightly on the zest with a spoon to release the last of the flavor. Discard the spent zest.
6. 6Fill the glasses — Divide the mixture among 6 small glasses or ramekins, filling each about three-quarters full. Tap each glass on the counter to release bubbles.
7. 7Chill until set — Refrigerate uncovered for 30 minutes to let a skin form, then cover loosely and chill for at least 4 hours, or overnight. The posset is ready when it wobbles gently as one piece when you nudge the glass.
8. 8Garnish and serve — Scatter the reserved orange zest over the tops just before serving. A shortbread finger or a thin tuile alongside is a lovely contrast to the soft texture.

👨‍🍳 Chef's Note: A posset is forgiving but not careless: keep the heat gentle after the juice goes in, and give it the full chill time. The reward is a dessert that looks like you fussed for hours.

Servings: 6

Cuisine: British

Course: Dessert

Nutrition (per serving): 396 kcal · 3g protein · 29g carbs · 31g fat

Written by Tomas Lindqvist

Tomas writes about baking and preserved foods, with a quiet focus on technique and patience over shortcuts. He explains why a dough behaves the way it does and what to watch for at each stage, so readers can adapt rather than just follow. His angle is curiosity: understand the process, then make it your own.