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Citrus Posset

This citrus posset is tangy, creamy, and sweet all in one bite. An incredibly easy to make gluten-free dessert, you can enjoy this tasty treat with only 4 ingredients and 6 steps. 

Citrus posset with blood orange and lime zest in a clear glass on a white plate

This is the perfect recipe if you want to create something delicious without spending too much time in the kitchen. You’ll only need 5 minutes of cooking time, the rest is simply allowing the dessert to set in the fridge while you relax. 

What is a posset?

A posset is a 16th-century dessert traditionally made from only 3 ingredients: citrus, cream, and sugar. The combination of sharp and zesty flavours with a rich cream texture is why people have been enjoying this for so many years.

The blood orange 

Blood oranges are a variety of orange with a richly coloured, distinctively dark ruby red flesh. They differ from their relatives delivering a slightly sweeter, less acidic taste – often sweeter and less tart. You can buy them from your local supermarket, and if they aren’t in season you can always opt for another citrus (blood oranges are available from December to April).

You can create these possets using a citrus of your choice, like lemon, lime, or oranges. We opted for blood oranges in this rendition, giving it a bright flavour and beautiful peachy-pink hue. This is also what makes it perfect as a Valentine’s Day dessert, adding a splash of pink to your meal. 

Citrus posset with blood orange and lime zest in a clear glass on a white plate

Valentine’s Day special

This dessert is the perfect dish to serve to your Valentine’s Day guest. It’s a great ending to the evening, served with tea or a light crisp wine and (maybe) a crunchy biscuit. We recommend it to follow our delicious tahini and chilli cucumber salad starter and air fried smokey citrus duck. At the time of writing we were able to create this affordable and delicious date night meal for just £15!

And if you want to try something else, then try our other dessert options here.

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.  See our Instagram recipe video here.

 

Citrus posset with blood orange and lime zest in a clear glass on a white plate

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Do I have to use blood orange?

Of course not. You can use any citrus of your choice that is in season. Traditionally it is made with lemon, but we love the depth of flavour the blood orange brings to this delicious dessert.

What is a posset?

This is a tasty treat using cream, citrus and sugar – super easy! Just follow the steps below to recreate this recipe.

Can I exchange double cream with heavy cream?

For our US readers heavy cream can be substituted for double cream, however, the fat content of double cream is higher. Reduce the lime juice to 20ml and the blood orange juice to 30ml to achieve the same effect. For a smooth textured posset, strain the cream through a fine sieve to remove the zest.

Why do we rub citrus zest into sugar?

Rubbing citrus zest into sugar enhances the flavor of the sugar by infusing it with the essential oils and fragrant compounds found in the zest. Additionally, the rubbing process helps to release the oils and blend them evenly into the sugar, ensuring a consistent flavor throughout the dish.


Citrus posset with blood orange and lime zest in a clear glass on a white plate
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Citrus posset with blood orange and lime zest in a clear glass on a white plate

Citrus Posset


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  • Author: Jess Bunn
  • Total Time: 30 minutes
  • Yield: Serves 2

Ingredients

Units
  • 300ml Double cream
  • 90g Sugar
  • 12 Limes (zest for 1 lime, and 30ml lime juice)
  • 1 Blood orange or replace for orange or more lime
  • 1 Additional blood orange or orange for serving (optional)

Instructions

  1. Zest 1 of the limes and 1 blood orange. Squeeze the lime, reserving 30ml of juice. Squeeze one blood orange, reserving 50 ml of juice.
  2. Add citrus zest and sugar to a medium sized pot. Rub the orange and lime zest into the sugar to release the oils to better release the citrus flavours.
  3. Add the cream to the pot then heat to a simmer and allow to bubble for 1 minute. Simmer on low for 3–4 minutes until the sugar has dissolved. Turn off the heat.
  4. Set aside for 5 minutes to infuse the cream and zest. Optional: For a smooth textured posset, strain the cream through a fine sieve to remove the zest.
  5. Add the citrus juice to the cream mixture. Divide between 2-4 glass jars and set aside to cool for 5 minutes then cover and chill for 3 hours in the fridge. Once ready to serve, peel and segment an orange for added flavour and garnish.
  6. Start by topping and tailing the orange. Then, working from top to bottom, cut the peel off using a knife leaving you with only a touch of white pith within the segments. Hold the orange gently in your hand and cut between one side of a segment to the centre, then gently peel away the other side from the pith leaving you with an individual juicy segment.
  7. Repeat for as many as necessary, leaving reserving 2 segments per posset. Place the citrus onto your possets and serve immediately.
  • Category: Quick and Easy
  • Method: Baking

Nutrition

  • Serving Size: Serves 2
  • Calories: 893.38kcal
  • Sugar: 54.99g
  • Sodium: 54.49mg
  • Fat: 69.06g
  • Carbohydrates: 58.72g
  • Fiber: 1.91g
  • Protein: 0.63g
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3 Responses

  1. I would hesitate to give out advice on a medical issue, so I would suggest chatting to your doctor

  2. Would I be able to substitute something non dairy for the cream, such as coconut cream, or something else?

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