Orange Posset – The Easiest Creamy 3-Ingredient Dessert

Orange posset earns a permanent spot in my weekly rotation because it is three ingredients, one saucepan, and zero oven time, yet it tastes like something you'd order at a restaurant. You heat cream, sugar, and orange, pour it into glasses, and the fridge does the rest.

I keep the citrus balance bright rather than syrupy, so it finishes a heavy meal instead of weighing it down. Make it in the morning or right after lunch and it will be set by dinner, which is exactly the kind of dessert I want on a busy Tuesday.

Serve it in small glasses with a little orange zest on top, and nobody will guess how little you actually did.

About the Ingredients

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

Higher-fat cream sets more firmly, so check the label rather than grabbing half-and-half. If you only have light cream, add 1 extra tablespoon of lemon juice and expect a softer set.

2/3 cup (135 g) granulated sugar

Plain white sugar dissolves cleanest here; superfine sugar works too and dissolves even faster. Don't swap in honey or maple syrup, since the extra liquid can keep the posset from setting.

1/3 cup (80 ml) fresh orange juice, from about 2 juicy oranges

Juice navel or Valencia oranges right before cooking for the brightest flavor. Bottled juice works in a pinch, but choose not-from-concentrate and add 1 teaspoon lemon juice for acidity.

2 teaspoons finely grated orange zest

Zest only the orange part, leaving the bitter white pith behind. A microplane gives the finest, most fragrant zest, but the small side of a box grater is fine.

1 tablespoon fresh lemon juice

The lemon boosts acidity so the cream thickens reliably. Bottled lemon juice is acceptable, but fresh tastes cleaner.

1 pinch fine sea salt

A tiny pinch keeps the sweetness from tasting flat. Kosher salt works; just use slightly less.

Fresh orange segments or thin zest curls, for serving

Cut segments over a bowl to catch the juice, or simply add a few zest curls. A small shortbread cookie on the side is a lovely crunchy contrast.

Tips & Tricks

• Don't let the cream boil hard. Bring it just to a gentle simmer at 185°F (85°C), then pull it off the heat; a rolling boil can make the finished posset taste cooked and slightly grainy.
• Add the citrus off the heat. Stirring the juice in after the pan leaves the burner keeps the cream from curdling and preserves the fresh orange flavor.
• Give it the full chill time. Four hours is the minimum, but overnight gives a cleaner, firmer set that holds its shape on the spoon.
• Pour through a fine sieve if you see any tiny flecks. Straining takes ten seconds and gives you a glassy-smooth surface.

Step-by-Step Instructions

1. Zest and juice the oranges

Zest two oranges into a small bowl, then juice them until you have 1/3 cup (80 ml). Set the zest and juice aside separately so the zest doesn't soak up the juice and clump.

2. Warm the cream and sugar

Combine the cream, sugar, and salt in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then bring it to a gentle simmer at 185°F (85°C), about 4 to 5 minutes; you'll see small bubbles at the edges and a wisp of steam, but it should not boil hard.

3. Take it off the heat

Pull the pan off the burner and let it sit for 2 minutes, until the bubbling stops completely. This short pause keeps the citrus from curdling when it hits the hot cream.

4. Stir in the citrus

Whisk in the orange juice, lemon juice, and orange zest until fully combined. The mixture will smell bright and look slightly thinner than before, which is exactly right.

5. Strain and pour

Pour the mixture through a fine-mesh sieve into a jug, then divide it among six small glasses or ramekins. Skim off any foam with a spoon so the tops set smooth.

6. Chill until set

Refrigerate uncovered for 30 minutes, then cover loosely and chill for at least 4 hours, or overnight. The posset is ready when it wobbles gently in the center and a spoon leaves a clean line, like softly set custard.

7. Finish and serve

Top each posset with orange segments or a zest curl just before serving. Serve cold, straight from the fridge, so the texture stays firm.

Delicious Variations

Blood Orange Posset

Swap the regular orange juice for blood orange juice for a rosy blush and a slightly berry-like sweetness.

Orange-Cardamom Posset

Add 4 lightly crushed green cardamom pods to the cream while it warms, then strain them out before pouring.

Lemon-Lime Posset

Use 1/4 cup lemon juice and 2 tablespoons lime juice instead of orange, and top with lime zest for a sharper, margarita-style finish.

How to Store Orange Posset

Frequently Asked Questions

Make this orange posset this week and let the fridge do the work while you get on with your evening. Cook it your way, and tell me how it went.

Orange Posset

Orange posset is a silky no-bake dessert set with just three ingredients, bright with fresh citrus and ready to chill while you eat dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time8 minCook time6Servings312 kcalCalories

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🧂 Ingredients

• 2 1/2 cups (600 ml) heavy whipping cream, at least 36% fat
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (80 ml) fresh orange juice, from about 2 juicy oranges
• 2 teaspoons finely grated orange zest
• 1 tablespoon fresh lemon juice
• 1 pinch fine sea salt
• Fresh orange segments or thin zest curls, for serving

📋 Instructions

1. 1Zest and juice the oranges — Zest two oranges into a small bowl, then juice them until you have 1/3 cup (80 ml). Set the zest and juice aside separately so the zest doesn't soak up the juice and clump.
2. 2Warm the cream and sugar — Combine the cream, sugar, and salt in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then bring it to a gentle simmer at 185°F (85°C), about 4 to 5 minutes; you'll see small bubbles at the edges and a wisp of steam, but it should not boil hard.
3. 3Take it off the heat — Pull the pan off the burner and let it sit for 2 minutes, until the bubbling stops completely. This short pause keeps the citrus from curdling when it hits the hot cream.
4. 4Stir in the citrus — Whisk in the orange juice, lemon juice, and orange zest until fully combined. The mixture will smell bright and look slightly thinner than before, which is exactly right.
5. 5Strain and pour — Pour the mixture through a fine-mesh sieve into a jug, then divide it among six small glasses or ramekins. Skim off any foam with a spoon so the tops set smooth.
6. 6Chill until set — Refrigerate uncovered for 30 minutes, then cover loosely and chill for at least 4 hours, or overnight. The posset is ready when it wobbles gently in the center and a spoon leaves a clean line, like softly set custard.
7. 7Finish and serve — Top each posset with orange segments or a zest curl just before serving. Serve cold, straight from the fridge, so the texture stays firm.

👨‍🍳 Chef's Note: If your posset turns out a little soft, don't panic: it makes a wonderful orange cream sauce for pound cake or fresh berries.

Servings: 6

Cuisine: British

Course: Dessert

Nutrition (per serving): 312 kcal · 2g protein · 26g carbs · 23g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.