Mandarin Orange Posset

by Sarah on March 11, 2013


posset [ˈpɒsɪt]


(Cookery) a drink of hot milk curdled with ale, beer, etc., flavoured with spices, formerly used as a remedy for colds


There’s this pizza restaurant in my town that, besides making incredible pizza, also makes a small selection of silken desserts–pot de creme, pudding and posset.  It’s a cool and refreshing ending to a hot and sometimes spicy dinner.

When pondering make-ahead dessert choices for a dinner party I was planning, I was reminded of that creamy lemon wonder.  Hey!  I’ve got a mandarin orange tree loaded with fruit.  Decision made.

I’ve made a few custards in my time, and this one was one of the best. Creamy, light and citrusy and a breeze to put together.  I was somewhat skeptical that they would firm up, but they did.  Thankfully, as I had no time to figure out another dessert for my party.

You know what I was also thankful for?  Leftovers.

You don’t need to wait for a party to make these.  Go ahead and try it while the citrus is in season!

*This recipe is adapted from this one at Epicurious.

Mandarin Orange Posset


  • 2 1/4 cups whipping cream
  • 3/4 cup plus 1 tsp sugar
  • 2 Tbsp lemon juice
  • 3 Tbsp mandarin orange juice
  • 1/2 tsp grated lemon peel
  • 1 1/2 tsp grated mandarin orange peel


  • Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
  • Stir in juices and peel and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
  • Cover and chill possets until set, at least 4 hours or overnight.
  • Garnish with a few shreds of mandarin orange zest and serve with crisp tea cookies.

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