Orange Posset (Gluten-free)

Oranges are in season and that means it’s time to make this creamy and refreshing pudding. It can be sweetened it with sugar or any sugar substitute of your choice (mine is erythritol). One of the easiest dessert recipes to have in your repertoire, this fragrant, citrusy, eggless orange posset delivers a punch of flavor in return for minimal effort. Serve it topped with orange segments, nuts, shortbread or fresh berries (a spiced cranberry compote would be perfect for the holidays). It can be made ahead and kept in the refrigerator for up to three days.

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Recipe

Orange Posset

(Makes 4 servings)

Ingredients

400 ml heavy cream (I used Amul Fresh Cream)
1/2 cup sugar or powdered erythritol (add more/less to taste)
2/3 cup freshly squeezed orange juice 
2 tsp orange zest 
1 tbsp freshly squeezed lemon juice 
2 drops pure orange extract (optional) 
Orange segments, nuts, shortbread and/or berries to garnish 

Method

In a heavy-based saucepan, whisk the cream and sugar over medium-low heat. Continue stirring until the sugar dissolves and the mixture starts to boil. Lower the heat and continue whisking for two minutes.

Take the saucepan off the heat. Stir in the orange juice, orange zest, lemon juice and orange extract. Whisk the mixture thoroughly. It will start to thicken as you whisk. Taste and add more sweetener if you like. 

Cool the mixture on the kitchen counter for 6-8 minutes, then whisk well again. Spoon into four dessert bowls and allow to cool to room temperature. Cover each bowl with aluminium foil and refrigerate for a few hours until chilled.

Serve topped with orange segments, nuts, shortbread or fresh berries and enjoy!