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Mandarin Orange Posset

We heard your requests for more easy citrus recipes following the success of our lemon posset recipe and thought, why fix what isn’t broken? Here you have an equally delicious orange version, using the same ingenious idea of reusing the orange peels as pretty posset vessels.

Get the recipe for mandarin orange posset:

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Mandarin Orange Posset

  • Author: Misfits Market

Ingredients

Scale
  • 3 mandarin oranges
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • ⅓ cup sugar
  • ¼ teaspoon kosher salt
  • ½ tablespoon mandarin zest
  • 2½ tablespoons mandarin juice
  • 1 teaspoon vanilla extract
  • Optional: chocolate shavings, for garnish

Instructions

  1. Using a microplane, grate ½ tablespoon zest from 1 to 2 mandarins. Slice mandarins in half vertically, then use a spoon to remove the inside of the mandarin and juice the flesh through a fine-mesh sieve. Measure out 2 tablespoons of mandarin juice and save the rest for future use. (We used the rest to make this cocktail!)
  2. In a small saucepan, bring heavy cream, sugar, salt, and mandarin zest to a gentle simmer over medium-low heat. Continue to simmer, whisking occasionally for about 5 minutes. Whisk in mandarin juice, lemon juice,and vanilla extract, then strain mixture through a fine-mesh sieve.
  3. Evenly divide mixture into the mandarin halves. Cover with plastic wrap and refrigerate for at least 4 hours.
  4. Let sit at room temperature for 5 to 10 minutes before serving. Add chocolate shavings if using.

Hungry for more? Try another citrusy dessert:

Lemon Poppy Seed Cake

Candied Citrus Peels

Lemon Pudding Posset