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Creamy, tangy and refreshing homemade tangerine posset – custard like dessert, made without eggs and just a few basic and simple ingredients.

Our twist on the classic lemon posset – a zesty tangerine posset, perfect for any season.

Tangerine shells filled with luscious tangerine posset

This is a magical dessert.

Simple ingredients come together to create an elegant and comforting, light and creamy goodness.

You can serve it in small dessert bowls, shot glasses or inside tangerine shells.

Citrus Posset

Posset is a traditional British dessert, made with heavy cream, that looks like custard.

Originally, it was a hot drink made from milk curdled with wine or ale, often sweetened and spiced.

Over time, the posset has evolved into the creamy, custard-like dessert we know today, typically made with only three key ingredients: cream, sugar, and citrus juice.

A wooden platter with tangerine posset inside tangerine shells

While it may seem complicated to make, the dessert is rather simple and effortless to prepare, if you follow the instructions and use the right ingredients.

The acid in the citrus juice curdles the cream, resulting in a thick, smooth texture that’s remarkably easy to achieve.

Despite its rich texture, a posset is incredibly light and refreshing, making it an ideal dessert for any occasion.

If you are looking for traditional Lemon Posset Recipe, I’ve shared one back in the summer.

This is a variation of it, made with tangerines, but you can also make it with Oranges instead.

How to make Tangerine Posset?

Ingredients:

  • Heavy Cream – cow’s milk at least 36% fat, I have not tried the recipe with plant based “cream”
  • Sugar – fine crystal/caster sugar
  • Tangerines – any kind, we need the zest and juice
  • Lemon juice – freshly squeezed or bottled
Tangerine shells on acacia plate filled with creamy posset mixture

Directions:

  • Bring the heavy cream and sugar to a boil and cook for 3 minutes, adjusting the heat to prevent cream for boiling over.
  • Remove from heat.
  • Add the lemon and tangerine juice and the tangerine zest.
  • Stir and let the mixture cool for 10 minutes.
  • Stir again, then strain into cups (or use the tangerine shells).
  • Refrigerate for at least 1 hour or overnight.
  • Keep in the fridge for up to 3 days.
Tangerine shells with flesh removed

Recipe Tips:

  1. Choose the right heavy cream, fat content – For the best results, use heavy cream with a high fat content, typically around 36-40%. This higher fat content is crucial for the posset to set properly and achieve a creamy texture.
  2. Prevent separation – Avoid rapid temperature changes, heat the cream slowly. Another important thing is – too much citrus can cause the mixture to separate. Stick to the recommended amount of tangerine and lemon juice. If the tangerines are very acidic, reduce the amount of juice with 2-3 tablespoons.
  3. Strain the mixture – always strain the cream mixture through a fine sieve before pouring it into the serving dishes. This step can remove any small lumps or zest pieces and get rid of the citrus zest, ensuring a velvety consistency.
  4. Serving and storage – chill for a minimum of 2 hours, before serving, allowing the dessert to set. Keep refrigerated for up to 3 days.
Tangerines cut in half, flesh removed and filled with creamy tangerine posset

More Citrus Recipes:

When we prepare this Tangerine Posset, we’re not just making a dessert.

We’re taking part in a centuries-old culinary tradition, enjoying an amazing dessert that has been around for generations.

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Tangerine shells filled with luscious tangerine posset

Tangerine Posset

Our twist on the classic lemon posset – a zesty tangerine posset, perfect for any season.
Prep: 10 minutes
Cook: 8 minutes
Servings: 10

Ingredients 

  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1 tbsp tangerine zest
  • 1/2 cup tangerine juice
  • 1 tbsp lemon juice

Instructions 

  • Bring the heavy cream and sugar to a boil and cook for 3 minutes, adjusting the heat to prevent cream for boiling over.
  • Remove from heat.
  • Add the lemon and tangerine juice and the tangerine zest.
  • Stir and let the mixture cool for 10 minutes.
  • Stir again, then strain into cups (or use the tangerine shells).
  • Refrigerate for at least 1 hour or overnight.
  • Keep in the fridge for up to 3 days.

Additional Info

Course: Dessert
Cuisine: European
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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