Orange Posset (gelatin-free panna cotta)

Orange posset is made by heating cream, sugar, and freshly squeezed orange juice until it thickens, then allowing it to set in the refrigerator to create a panna cotta like creamy and smooth texture without using gelatin.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 4 oranges in half, use a citrus juicer to gently squeeze out their juice, taking care not to break the orange peels. Use a metal spoon to carefully scoop out the pulp to create orange "cups." You can eat the scooped-out pulp or juice it using a blender. Place the halved orange peels in a muffin pan or small ramekins to ensure stability.

Step 2

Use a halved orange peel as a measuring cup. In a cooking pan, add 8 orange cups of heavy whipping cream, 1 orange cup of granulated sugar, and the zest of 1 orange peel.

Step 3

Heat the mixture over medium low heat, use a silicone spatula to stir constantly until the sugar dissolves. Allow the mixture to simmer for approximately 5 minutes, ensuring consistent stirring until it slightly thickens and gets a light yellow hue. Remove the pan from heat.

Step 4

Pour orange juice into a halved orange peel, filling it ¾ full, and then fill up the remaining space with vanilla extract. Stir the orange juice mixture into the hot mixture.

Step 5

If you prefer a smoother texture, strain the mixture through a fine-mesh strainer into a pouring cup to remove the orange zest.

Step 6

Carefully pour the posset mixture into the hollowed-out orange peels. Place the filled orange halves in the refrigerator to chill for at least 4 hours or overnight until they are fully set.

Step 7

Before serving, optionally garnish with additional orange zest on top for decoration. Serve chilled.

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