Orange infused possets with crunchy caramel topping

This is a rich,classic and  creamy dessert that is unique in its own way.  Super light and delicate, it is made with a simple yet complex procedure and requires intricate detailing and perfection to get it right. It’s the dessert that you can either master the very first time or after multiple failures. This method teaches you how to make a perfect pudding without gelatine and is the right one if you want a hustle free and an extremely posh dessert.

Please read the instructions very carefully and follow them exactly as mentioned :

This recipe is for 3 servings:

Ingredients :

  • 200 ml fresh cream ( any brand is fine unless the cream is of a silky and thick consistency) – I prefer using Amul fresh cream
  • Lemon juice – 20 ml ( measured ) and 1 tsp of fresh orange juice
  • Fresh orange zest – 1.5 – 2 tbsp
  • Pinch of salt
  • powdered sugar – 8 tbsp
  • More sugar for the crispy caramel topping


  1. Start by zesting the fresh orange with the help of a zester or a cheese grater. For zesting, you are required to grate the very top (bright orange) layer of the orange : Stop grating once you see the white skin and move to another spot on the surface. Transfer the zest to a bowl.

You can refer to this excellent video tutorial on how to zest an orange if required:

2.  Now, keep the powdered sugar, lemon juice, orange juice and salt  ready as the next step has to be done quickly.

3. Start by heating the cream with the orange zest and sugar (quantities mentioned above) on low flame and allow it to simmer for 5-7 minutes (DO NOT LET IT BOIL). Stir constantly.

4. After 5-7 minutes of simmering and stirring, take the flavoured cream off the stove and whisk in the lime and orange juice along with the salt. The cream will thicken and begin to clobber a little bit. Whisk gently until smooth, then cool for 5 minutes. Repeat this twice and then  divide the mixture into 3 and pour into ramekins or the serving bowl or cup of your choice.

5. After pouring the mixture in, let it come to room temperature by leaving it in the ramekins for 10 minutes. Then cover and put the serving cups or ramekins into the fridge and let it set for a minimum of 4 hours until set or overnight.

6. Once the posset(pudding) has been set, start preparing the crunchy caramel topping.

For that, take up to 5 tablespoons of sugar and put it in a pan. Turn the flame on low and let the sugar start melting ( DO NOT STIR THE SUGAR, YOU CAN ONLY ROTATE THE PAN BUT DO NOT STIR!!!!) once the sugar has completely melted, keep tilting the pan and rotating it for even cooking. Cook on low till the colour is slightly dark brown. Now immediately take it out of the hot pan and transfer to another bowl quickly. Now, immediately create a design of your choice on the pudding: spoon the mixture on top and move your hands in a motion to get the desired shape/design. THIS HAS TO BE DONE VERY QUICKLY OR ELSE THE CARAMEL MAY COOL DOWN. The hot caramel will harden up after it touches the cold surface of the posset.

Enjoy once the desert is ready with the caramel topping and please remember to share a picture of the posset with me. You can send it to me personally or post it on my face book page : dishant sipani and let me know how it turned out to be.IMG_0184-2.JPG


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