This easy and creamy orange posset recipe with brûlée topping is a refreshing citrus dessert that is always a crowd pleaser. And it looks as good as it tastes.
Author:ANNIE DIAMOND
Prep Time:20
Cook Time:10
Total Time:30 minutes
Yield:41x
Ingredients
Scale
1 pint heavy cream
3 large oranges
Orange zest from one orange
1/3 cup orange juice
1/2 cup sugar
1 tsp vanilla extract
Instructions
Slice the oranges in half cross-wise.
Juice the oranges being careful to not rip or tear the orange peels as you’ll use those for serving. You need about 1/3 cup of juice.
Remove the flesh from the inside of the orange and set aside.
Zest the extra orange and set aside.
Place a saucepan over medium heat and add the heavy cream, sugar vanilla extract, orange juice and orange zest. Whisk often making sure the sugar dissolves. Reduce to medium-low heat and bring the mixture to the laziest of simmers and cook it for about 10 minutes making sure that it never boils.
When done cooking, remove from heat and let it cool for a half hour or more.
Once cooled to room temperature, pour the liquid through a fine-mesh strainer into a large measuring cup. Then pour the liquid into a halved orange peel cup or ramekin and repeat until all have been filled. Cover with plastic wrap and refrigerate at least 4 to 6 hours but preferably overnight.
You can serve this two different ways
Place each orange cup or ramekin on a small serving plate and decorate with a small, edible flower – OR
Spoon approximately 1 tablespoon of sugar over the top of each orange cup or ramekin and using a kitchen torch or oven broiler, melt the sugar until it has caramelized and turned a dark brown. Refrigerate again immediately for about 5 to 10 minutes and then top each orange cup with a small, edible flower and serve.