If you’re looking for a luxurious yet simple dessert that feels elegant enough for Eid but easy enough for a cozy winter evening, this Orange Posset with Chocolate Ganache is it.
Made with just cream, sugar, and fresh citrus, this British classic transforms into a stunning showstopper whenserved inside real orange shells and topped with silky dark chocolate.
What is Orange Posset?
Posset is a traditional British dessert made from heavy cream, sugar, and acid (usually lemon). The acid reacts with boiled cream and naturally thickens it, no gelatin, no eggs, no cornstarch required.
In this version, we use fresh oranges and a touch of lemon juice to help it set perfectly every time
Why This Dessert Is Perfect for Winter & Ramadan
🍊 Winter Comfort
During colder months, juicy citrus fruits are at their peak. The richness of cream paired with fresh orange makes this dessert feel indulgent yet refreshing after a hearty meal.
🌙 Ramadan Iftar Treat
After a long fast, you want something: Light but satisfying, not overly heavy, easy to prep ahead
This Orange Posset can be made 1–2 days in advance, making it ideal for Ramadan hosting.
✨ Eid Dessert Idea
Serve these in hollowed orange halves for a beautiful presentation that looks like you spent hours in the kitchen.. when it actually takes just minutes of active work.
Why You’ll Love This Orange Posset Recipe
No baking required
Only a few simple ingredients
Naturally sets without gelatin
Make-ahead friendly
Perfect for Ramadan and Eid
Frequently Asked Questions
Can I make orange posset without lemon juice?
Lemon juice helps ensure proper setting. Some oranges are not acidic enough on their own, so it’s recommended not to skip it.
Can I serve this in ramekins instead of orange shells?
Yes. Ramekins or small glass jars work beautifully if you prefer a simpler presentation.
Why did my posset not set?
The most common reasons are:
- Cream did not boil long enough
- Not enough acidity
- Using lighter cream instead of heavy cream
Instagram Reel:
Ingredients for Orange Posset
6 whole oranges, halved and scooped (if serving inside)
Zest from 1 orange
2 cups heavy cream
½ cup granulated sugar
4 tbsp fresh orange juice (strained)
2 tbsp lemon juice
Chocolate Ganache Topping
½ cup dark chocolate chips
½ cup milk chocolate chips
¾ cup heavy cream
How to Make Orange Posset
Step 1: Prepare the Orange Shells
Cut the oranges in half crosswise.
Carefully scoop out the inside while keeping the peel intact.
Place the orange halves cut side up in a muffin tin to keep them stable
Tip:
If the oranges don’t sit flat, trim a small slice from the bottom to help them stand upright while chilling.
Smart prep:
Use the scooped orange flesh to extract the juice needed for the recipe... no waste.
Step 2: Prepare the Zesty Sugar
In a bowl, mix the sugar and orange zest.
Rub them together using your fingers until the sugar becomes fragrant and lightly tinted orange. This releases the natural citrus oils and enhances the flavor.
Do not skip this step.. it makes a big difference.
Step 3: Boil the Cream
In a saucepan, combine, heavy cream and the zested sugar
Bring to a full rolling boil over medium heat, stirring frequently.
Once boiling, continue boiling for 2 full minutes.
Important:
Do not exceed 3 minutes to prevent a grainy texture.
Step 4: Add the Citrus Juice
Remove the saucepan from heat.
Let the mixture cool slightly for about 1–2 minutes.
Slowly whisk in strained orange juice and fresh lemon juice
The mixture will begin to thicken slightly as the acid reacts with the cream.
Step 5: Fill and Chill
Pour the mixture into the hollowed orange halves or ramekins.
Refrigerate for at least 4 hours or overnight until fully set.
The posset should hold its shape with a gentle jiggle.
How to Make Chocolate Ganache
In a microwave-safe bowl, combine dark chocolate chips and milk chocolate chips with heavy cream
Microwave for 1 minute and 10 seconds.
Whisk vigorously until smooth and glossy.
Let it cool slightly so it remains pourable but not hot enough to melt the set posset.
Spoon a thin layer over each chilled posset.
Return to the refrigerator for 10–15 minutes until the ganache sets.
Garnish Ideas
Fresh mint sprig
Orange zest
Chocolate curls
A light sprinkle of sea salt
Tips for Perfect Orange Posset
Use heavy cream only. Lighter creams will not set properly.
Always bring the cream to a true rolling boil before adding citrus.
Zest the orange before cutting it.
Avoid the white pith when zesting to prevent bitterness.
Rub zest into sugar to enhance citrus flavor.
Make Ahead and Storage
This orange posset can be made 1–2 days in advance.
Store covered in the refrigerator.
Best served chilled.
This Orange Posset is proof that simple ingredients can create something truly elegant. With just cream, sugar, and fresh citrus, you get a silky, naturally set dessert that feels both refreshing and indulgent.
What I love most about this recipe is how effortlessly it comes together. No baking. No complicated steps. Just simple technique and beautiful results.
