I love no bake desserts, especially in the summer when I don’t feel like turning on the oven. This orange posset checks all the boxes for me, since it’s creamy, delicious, easy to make ahead, and you only need a few ingredients plus a microwave to make it. Truly one of my favorites for summer entertaining!
Why You’ll Love This Recipe
- Ultra creamy and citrusy. Rich cream and fresh orange create a smooth, velvety dessert with bright flavor!
- Made in the microwave. No stovetop needed, so it’s a quick, easy dessert, and perfect for low-effort prep
- Minimal ingredients. Just a handful of simple ingredients come together for an elegant result
- Naturally set, no gelatin. The citrus thickens the cream for a silky texture without extra steps. Plus, the dish is naturally vegetarian and gluten free, so it works for a variety of dietary needs!
- Brûléed sugar topping. While totally optional, a crisp, caramelized layer adds the perfect crackly contrast to the creamy base!
- Impressive but easy. It looks like a fancy restaurant dessert, but it’s surprisingly simple to make
- Great for make-ahead. Chill in advance and brûlée or garnish just before serving for an effortless finish!
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Ingredients List
- 4-5 large oranges (or just ⅓ cup orange juice and 2 tsp orange zest if you don’t want to use the rinds as cups)
- 2 cups heavy whipping cream
- ½ cup granulated sugar (plus extra for brulee topping if desired)
- ½ tsp vanilla extract (optional)
Ingredient Tips and Substitutions
- Use any variety of oranges you like, whether navel, Cara Cara, or even blood oranges in the winter for a ruby-red color! The actual amount you need (assuming you’re using them as cups) will vary by the size of the fruit. You can always use small ramekins (4 ounce) instead!
- You really need the fat content of heavy cream to get them to set. If you need a non-dairy alternative, full fat coconut milk works (but will be slightly softer overall)
- For a sugar substitute, allulose or monk fruit are the best alternatives since you need something that both dissolves and thickens well
- The vanilla is totally optional, but adds a nice warm note. You could also substitute chocolate extract for a chocolate orange posset variation!
Step By Step Instructions
- Wash and dry your oranges. Then, zest them to get about 2 tsp worth. I usually zest the top and the bottom, as these will become the “bottom” of the cups when you cut them, so it hides the missing rind and makes them more flat and stable overall
- Cut the oranges in half (crosswise, between the top and bottom bald spots). Insert the tip of the spoon (or your fingers) between the white pith and the fruit itself, and work your way around until the flesh of the fruit releases and leaves you with a clean rind. I do this over a bowl, which catches the juice that falls out for later use. If you’re planning to use ramekins or similar, you can skip this step and just juice them (but oranges are much easier to prepare compared to lemons if you’ve tried lemon posset before)!
- Squeeze the removed pulp to get the rest of the juice out, and then any additional oranges needed to get to ⅓ cup total juice (but you’ll likely have extra)
- Add the cream and sugar to a large microwave safe bowl. Cook on high for about 5 minutes, pausing to stir every 1 ½ minutes, until mixture is slightly thickened (it should coat the back of a spoon). If you prefer to check the temperature, it should reach 210°F-215°F. Watch it very carefully the last minute or so, as it can easily boil over. Use oven mitts to handle after cooking; the mixture will be hot!
- Mix in the orange juice and zest, plus the vanilla extract, stirring well. Strain the posset mixture with a fine-mesh strainer (optional) and then pour into your hollowed-out orange halves (you can put them in a dish for support if they’re wobbly). If you have any leftovers, you can pour into ramekins or bowls (again, it varies based on the size of your specific oranges). Tip: you can transfer the mixture to a measuring cup with a spout to make the pouring easier!
- Let the oranges set in the refrigerator for at least 3 hours (but overnight is even better) until the posset sets
- To brulee the tops (optional), remove the posset from the fridge about 15 minutes before serving. Then, sprinkle granulated sugar across the top, and heat until browned with a kitchen torch. You could also add a sprig of mint, twist or orange peel, or a little extra orange zest instead. Enjoy!
Pairing Suggestions
Other Desserts
- Shortbread cookies: Buttery and crumbly, perfect for scooping and balancing the citrus
- Biscotti: Crisp texture adds contrast to the silky posset. My orange and almond Air Fryer Biscotti is the perfect choice!
- Almond cookies: Nutty flavors pair beautifully with orange
- Madeleines: Light, soft cakes that complement the creamy texture
Fruity Additions
- Fresh berries: Strawberries, raspberries, or blueberries add brightness and color
- Citrus segments: Orange, blood orange, or grapefruit enhance the fresh flavor
- Berry compote: Slightly tart fruit deepens the overall flavor
Rich Contrasts
- Dark chocolate: Bittersweet chocolate pairs beautifully with orange!
- Chocolate truffles: Smooth, indulgent bites alongside the citrus dessert
- Chocolate-dipped cookies: A sweet, slightly bitter complement
Drink Pairings
- Espresso or coffee: Bitterness balances the creamy sweetness. For a boozy option, try my Orange Espresso Martini!
- Black tea or Earl Grey: Light and aromatic with citrus notes
- Prosecco or champagne: Bubbles cut through the richness and feel elegant
- Dessert wine (like Moscato): Light sweetness complements the orange flavor
Extra Touch
Brûléed sugar topping: That crisp, caramelized layer adds texture and a slightly bitter contrast that takes this dessert to the next level!
Recipe FAQs
What Is An Orange Posset?
Orange posset is a creamy citrus dessert made with cream, sugar, and fresh orange juice. The acidity of the citrus naturally thickens the mixture, creating a smooth, custard-like texture without eggs or gelatin.
What Does Posset Mean?
Posset originally referred to a warm drink made with milk curdled by alcohol or citrus. Over time, it evolved into the modern dessert, which is a chilled, creamy, smooth texture mixture set with citrus juice.
What’s The Difference Between Crème Brûlée And Posset?
Crème brûlée is made with cream, sugar, and egg yolks, then baked into a custard and topped with a hardened sugar crust. Posset, on the other hand, uses no eggs and sets naturally with citrus, resulting in a slightly lighter, creamier texture.
How To Pronounce Orange Posset?
Orange posset is pronounced “OR-anj” (one syllable) “POS-it” (two syllables), (with “posset” rhyming with “faucet”).
Tips For the Best Orange Posset
- Use an orange with a reasonably thick wall (so not a mandarin, Satsuma, clementine, or tangerine) if you plan to serve the posset in the orange cups, for stability
- If a small pith “stem” remains inside the orange, just gently trim it. If you pull it, you may make a hole in the bottom of the rind (and then all your liquid will flow out)!
- While orange posset is easily made ahead (just keep them in the fridge), only add toppings just before serving for freshness. Brulee toppings will melt over time, so they need to be fresh for that crunch factor!
Storage and Serving
Storage Tips
- Chill to set. Let the posset fully set in the refrigerator for at least 3-4 hours (or overnight) before serving
- Cover while storing. Lightly cover with plastic wrap or lids to prevent it from absorbing fridge odors
- Refrigerate leftovers. Store in the fridge for up to 2–3 days
- Keep toppings separate. Add any toppings (especially the brûléed sugar) just before serving for the best texture
- Avoid freezing. Freezing can affect the smooth, creamy texture and cause separation
Serving Tips
- Serve chilled. Orange posset is best straight from the fridge for a firm, creamy texture
- Keep portions modest. It’s rich, so smaller servings feel just right (which makes an orange half or a ramekin feel perfect for a single serving portion)!
More Posset Recipes
- Peach Posset
- Mango Posset
- Grapefruit Posset
Final Thoughts
This creamy orange posset recipe is one of my favorite no bake treats! It’s one of the easiest desserts to make, requiring just a handful of ingredients and a microwave, yet it’s elegant enough to serve at a dinner party. The silky-smooth finish is decadent without being too heavy, great for any time of year!
Making them with fresh oranges not only provides the best flavor, color, and aroma, but it gives you a fun little serving vessel to use as well. However, you can always use ramekins, small cups, or similar, but either way they’re a great single serving dessert.
I also love that they’re naturally vegetarian and gluten free, so they work for a variety of dietary needs without trying. That’s because the thickener is the citrus with the cream, so you don’t need any eggs or gelatin (like a panna cotta).
Easy Orange Posset Microwave Recipe
Servings: 8
This creamy, delicious orange posset recipe has just a handful of ingredients, so it’s incredibly easy yet elegant enough for guests. It’s no bake (just a microwave) and perfect for making ahead!
Equipment
- Large microwave safe bowl (or large microwave safe measuring cup)
- Zester (or similar)
- Spoon (cutlery)
- Spatula (or similar, for stirring)
- Fine mesh strainer (optional)
Ingredients
- 4-5 large oranges (or ⅓ cup orange juice and 2 tsp orange zest if you don’t want to use the rinds as cups)
- 2 cups heavy whipping cream
- ½ cup granulated sugar (plus extra for brulee topping if desired)
- ½ tsp vanilla extract (optional)
Instructions
- Wash and dry your oranges. Then, zest them to get about 2 tsp. I usually zest the top and the bottom, as these will become the “bottom” of the cups when you cut them, so it hides the missing rind and makes them more flat and stable overall4-5 large oranges
- Cut the oranges in half (crosswise, between the top and bottom bald spots). Insert the tip of a cutlery spoon between the white pith and the fruit itself, and work your way around until the fruit releases and leaves you with a clean rind. Do this over a bowl, so it catches the juice that falls out for later use. If you’re planning to use ramekins or similar, you can skip this step and just juice the oranges instead
- Squeeze the removed pulp to get the rest of the juice out, and then any additional oranges needed to get to ⅓ cup total juice (but you’ll likely have extra as it is)
- Add the cream and sugar to a large microwave safe bowl. Cook on high for about 5 minutes, stirring every 1 ½ minutes, until mixture is slightly thickened (it should coat the back of a spoon). If you prefer to check the temperature, it should reach 210°F-215°F. Watch it very carefully the last minute or so, as it can easily boil over. Use oven mitts to handle after cooking; the mixture will be hot!2 cups heavy whipping cream, ½ cup granulated sugar
- Mix in the orange juice and zest, plus the vanilla extract, stirring well. Pass the cream mixture through a fine mesh strainer if desired (optional) and then pour into your hollowed out oranges (put them in a dish for support if they’re wobbly). If you have any leftovers, you can pour into ramekins or bowls (again, it varies based on the size of your specific oranges). Tip: you can transfer the mixture to a measuring cup with a spout to make the pouring easier!½ tsp vanilla extract, 4-5 large oranges
- Let the oranges set in the refrigerator for at least 3 hours (but overnight is even better) until the posset sets
- To brulee the tops (optional), remove the posset from the fridge about 15 minutes before serving. Then, sprinkle a thin, even layer of granulated sugar across the top, and heat until browned with a kitchen torch. You could also add a sprig of mint, twist or orange peel, fresh berries, or a little extra orange zest instead. Enjoy!
Notes
- Use any variety of oranges you like, whether navel, Cara Cara, or even blood oranges in the winter for a ruby-red color! Thicker skins work better if you’re using them as cups (so avoid mandarins and tangerines if you plan to use them)
- The vanilla is totally optional, but adds a nice warm note. You can substitute chocolate extract for a chocolate orange posset variation!
- Exact nutritional values will vary based on brand, size, and flavor of ingredients, topping or garnishes sides added, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 83g | Calories: 257kcal | Carbohydrates: 15g | Protein: 1.8g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 818IU | Vitamin C: 6.2mg | Calcium: 41mg | Iron: 0.1mg
