Orange Posset | Refreshing, Easy & Quick Dessert
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- Опубліковано 7 лют 2025
- Orange season is here and we’re all still in a festive mood! If you’re looking for a quick, easy and stunning recipe, this Orange Posset is fabulous ✨ Oranges just bring in a burst of refreshing goodness in this creamy luxurious dessert. It’s freshness is just what you need for the end this year and the start of a new one🤗
Try this recipe!
Mog Asum ❤️ Let There Be Love
Christmas week is still on! If you still want to cook up some Christmas treats, try these:
#ChristmasRecipe #FlorencyDias
Collection of My Christmas Sweets: • Christmas Sweets by Fl...
Recipe serves 2 to 4, depending on serving size.
Ingredients:
(1 US Cup = 240ml)
1 Orange (or Tangerine), extract the juice. You may use each half as a cup for serving
We need 1/4 Cup of juice.
250ml of Fresh Milk Cream
Pinch of Salt
1/4 Cup (50 grams) of Granulated Sugar
Zest of an Orange
Garnish with:
Fresh Orange Zest
#ExperienceSusegad
Music Credits:
First Noel by Tabitha Dias
Hello Florency. You make things easier and delicious for beginners and seniors too. Thank you
Just how beautiful does this dessert looks
Thank you so much, Linda! ❤️
Very delicious food recipe ❤❤❤
Oh I bet that smells heavenly.
Oh yes!!!
Now that's what I would like to call 'the dessert for my soul' ... thank you Florency 😊
I’m so glad you like it, Eugenia!❤️
So beautifully simple with a stunning presentation❤
What a lovely, yummy recipe. It's the season of oranges....can't wait to try it out. Thank you for sharing. 💙
Thank you, Soni! I’m glad you liked it! 🍊
Absolutely love it. Oranges are in season now will make some.
This was absolutely delicious! I'm so glad I tried it. I did use powdered sugar instead of granulated sugar; otherwise I followed the recipe exactly. I used the 365 Wholefoods brand of heavy cream. It wasn't too sweet and the texture was perfect. Thank you for sharing the recipe.
Thank you for your lovely feedback! I'm so glad you enjoyed it!
Fantastic 🎉🎉🎉🎉🎉🎉🎉🎉🎉
Thank you very much for the recipe!
Thank you too!
Fantastic too GOOD teacher
So well explained thank you very much
Thank you so much for the kind words! ✨
This orange posset looks so refreshing and delicious! I love that it's easy to make and perfect for the holiday season. The combination of orange juice and cream sounds amazing. I'm definitely going to try this recipe out and enjoy it as a sweet treat after the holidays. Thanks for sharing!
ChatGPT is that you?
Thanks for the lovely comment! Truly appreciate the time and thought you put into writing this feedback. It’s so encouraging ❤️
A must try❤
Thank you Maria!❤️✨
This looks just lovely.
Will try
This looks delicious! Thank you 😋
Looks very yummy.
❤❤❤❤
Looks amazing. Got to try
Flocency you have out done yourself for making this yummy dessert and still loving your video miss
Thank you so much, Jesse, you’re so sweet!❤️
@FlorencyDias it's my pleasure miss stay blessed ya heard
Definitely good 🎉
Florency. Easy and delicious like all your recipes. Can substitute with a heavy custard also.
Then it would just be custard, not posset.
Thank you Zareen!
@@missmayflower yes it would not be posset but it's an alternative that can be followed.
Simple and delicious!
So glad you liked it, Dr Shobha! 🧡
Looks really delicious
Sooooo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍🙂👍 Great job well done thanks 🎉🎉🎉
Super 🤩😋👌👏👏👏
Very nice 🍊🍊
I’m glad you liked it! 😋
I can smell it literally
God bless
Yum
Thank you so much, Dorothy!✨
Wonder if some orange liquoer would push this one to 11. Maybe caramelize the surface of the custard like a crème brûlée.
Yummy and delicious 🎉
Awesome❤
So delicious 😋
Thank you, Swizel! 😊
I cooked organic, fresh heavy cream with the sugar for a very long time. It never thickened. It’s is in the fridge now. Hopefully it will harden.
It did!
Having the same problem but with regular heavy cream. 😂 I wonder if the heat level could have something to do with it.
Its most likely the heat. Do you have a gas or electric stove? I have a gas stove with Low 1-6 and High. I spent 20 mins stirring the mixture at 2 and it didn't seem like it thickened. I turned my heat up to 4 and once it got to a bubbling state I turned it down to 3 and continued to stir. It actually thickened really well and got to the point where it looks like the video within 5 min.
@@annc144 I have an electric stove - that could be what went wrong, I might’ve had the heat too low. Thanks for the tip, I’ll give it a try 👍
🧡🧡
I would think a tsp of vanilla extract would be ideal to add
Such a simple recipe. It looks very tempting .
Only one query...when the orange juice is poured into the warm cream.....will it not curdle?
Thank you.
No. Milk would curdle because the protein separates. This is cream.
@@missmayflower
Thank you. But as cream is a by product of milk...I thought the same principle would apply.
@@sarahp1383 Milk has two distinct components, milkfat (cream) and skim milk (protein-rich solids and water). (If you leave raw milk to rest for a few hours, the two will separate, the cream will rise to the top. City people are no longer aware of this, because all commercially sold milk nowadays is "homogenised", meaning that - after some cream has been skimmed off to leave exactly 3% or 1.5% or other standard fat content - the milk is treated to "explode" the remaining fat granules so they no longer separate.) It's only the skim milk that curdles if mixed with something sour. (The basic principle of cheese-making!) The cream part does not curdle.
@@barbarapiazza-georgi3831
I deeply appreciate the effort and time that you have taken to clarify my doubt. Very thoroughly explained.
Thank you and God bless you❤
Hi Sarah! So a posset is curdled cream. However, if you do it right enough, it doesn’t look like it’s curdled. You must cook the cream well (the cream is dairy cream, I cannot vouch for any non-dairy creams). Once it thickens with the sugar, adding the orange juice and zest just adds flavour. It ultimately cools and sets to give you a refreshing dessert✨
❤❤❤❤
👌😋😋😋👌...
Thank you so much, Geet!
YUMMY!!
HAPPY NEW YEAR!!
Happy New Year to you too, Paula! 😊
Can we maybe use milk and cornflour? Maybe that would be less heavy?
Excellent question. I have to avoid saturated fats for health reasons so, although this recipe looks delicious, I daren't eat it.
@ i personally think milk and cornflour would work.
Delicious dear🎉Thankyou very much 😊Greetings for a Happy New Year 2025 from Parsi community 😀
Thank you so much! I hope you have a great year! 😊
So tasty friend and New sabscriber
When you cook or warm up the cream it doesn’t get thick instead it melts
Yeahhhh I bet some thickening agent has been added that has also stabilized the cream against the incoming onslaught of that citric in oj.😂😂😂😂
If you’ve used dairy cream, it won’t. You probably have used non-dairy whipping cream that is sold in the market for cake frosting. If you’re in India, you can try Amul fresh cream, or and dairy cream. Cook it with Sugar and it will thicken :)
@@FlorencyDiasThank you. I'm very excited to try this. It looks so good and fresh!
So crème brûlée without the eggs.
Or the brulee.
Is "fresh milk cream" heavy cream (American friends) ?
yes.
@@BB-ou2zv Thank you.
Please tell what's milk cream? And how could I possibly replace it?
Its heavy whipping cream. The same stuff we find in the supermarket. 😊
@marymaguire6623 thank you!!!
It’s the high fat component of milk. If you live in India, you can find it in the markets cartons of fresh cream. I use Amul. Be careful; if you’re not using non-dairy cream this recipe may not work
Florency, will you come back in April?
Using the exact ingredients neither the cream nor the mixture solidified during heating.
Are you sure you used milk cream? If you’re in India, try using Amul fresh cream, or any other fresh cream which is a dairy product. There are non-dairy whipping creams in the market meant for cake frosting and pastries and they won’t work here :) Cream by nature must thicken
@@FlorencyDias I used a product in Canada called Dairyland Whipping Cream 33% MF
It's probably not quite the fresh cream equivalent. So, thanks.
@@kevinomahony4139 whipping creams will become watery I ve made that mistake ..
Hi Kevin, you need 'heavy' fresh dairy cream - what the UK calls double cream.
When you add the orange juice the cream won't curdle?
Yeahhhh I bet some thickening agent has been added that has also stabilized the cream against the incoming onslaught of that citric in oj.😂😂😂😂
@AnneX59 any idea which thickening agent that could be? I would like to try this recipe... So trying to get the details.
@koelchowdhury3835 hyyy I dunno coz they not sharin the recipe. Also juss assuming
The acid in the orange juice curdles the cream. That's what makes it thick. The cream has been boiled down enough that there isn't enough moisture to separate into curds.
A posset in its nature is curdled milk cream. If you cook it as per the video, the curdled appearance is avoided, since you have put in your time and effort into stirring the cream with sugar till it thickens. Use dairy cream, since there are whipping creams available in the market that are non-dairy and just high protein, particularly meant for cake frosting.
Sadly this recipe didn’t work for me even though I used heavy cream.
Update: since I figured it was a lost cause I decided to throw in some corn starch, about 1/2 a tablespoon. That helped to thicken the cream and after about 2 hours in the fridge it’s firmer. 🤷🏻♀️
Is is 60g, not 60gms. That would be gram meter seconds, not sure what that is…
Why is The First Noel playing?
I had put it up during Christmas season, so I used a carol in the background ✨It’s played and recorded by my daughter
Why not?
Yummy 😋 😋