Orange Posset
Inspired by techniques from America's Test Kitchen.
A soft, creamy orange posset sharpened with a little lemon, topped with orange zest and served with fresh orange.
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Method
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Equipment
- zester
- medium saucepan
- silicone spatula
- small bowl
- fine sieve
- heatproof jug
- 6 small bowls or glasses
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 373 kcal |
| Protein | 2.6 g |
| Carbohydrate | 28.2 g |
| of which sugars | 26.9 g |
| of which free sugars | 22.7 g |
| Fat | 28.9 g |
| of which saturates | 18.4 g |
| Fibre | 0.7 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Posset
- 480 ml double (heavy) cream
- 130 g caster sugar
- 1 tbsp finely grated orange zest
- 60 ml freshly squeezed orange juice
- 45 ml freshly squeezed lemon juice needed for the set; orange alone is not sharp enough
- 0.5 g fine sea salt or table salt a pinch
To serve
- 1 tsp fine strips of orange zest
- 1 small orange, cut into segments
- 1
Mix the juices. stir the orange and lemon juice together in the small bowl. Lemon juice gives the acid that orange juice lacks, so the posset sets.
- 2
Reduce. bring the cream, sugar, grated zest and salt to the boil and boil 6-8 min, stirring, until reduced to about 480 ml. Reduced cream gives a firmer set.
- 3
Add juices. off the heat, stir in the mixed juices.
- 4
Strain and set. rest 20 min, strain into the jug, pour into the bowls and chill at least 3 h.
- 5
Serve. rest 10 min at room temperature, top with zest strips and serve with orange segments. Fresh segments add juicy contrast.
Storage
Cover once set and keep in the fridge for up to 2 days. Cut the orange segments just before serving.
