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Orange Posset & Blackberry Compote

This deliciously tangy pudding and sweet berry combination makes for a wonderful dessert. Perfect for showers and summer entertaining.
Course Easy Dessert
Author loosely adapted from Bon Appetite May 07 issue



  • 2 cups heavy whipping cream
  • 2/3
 cups granulated sugar
  • 5 tablespoons fresh orange juice
  • Mint leaves for garnish - optional

Blackberry Compote:

  • 1/4 cup plus 2 tablespoons cup orange juice
  • 1 1/2 teaspoons cornstarch
  • 1 cup blackberries or raspberries reserve ¼ cup for garnish
  • 1/4 cup granulated sugar
  • Pinch cinnamon
  • Pinch ground cloves



  1. Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Continue boiling for 5 minutes stirring constantly. Adjust heat as needed so the cream doesn’t boil over. Watch this closely as it can boil over very quickly.
  2. Remove pan from heat. Stir in orange juice. Let cool, about 15 minutes.
  3. Pour even amounts of orange posset into four 5-ounce mini dessert dishes. Refrigerate at least 2 hours, or until set.
  4. Once the posset is set, top off the posset with the blackberry compote.
  5. Garnish possets with fresh blackberries and serve.

Blackberry Compote:

  1. In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch.
  2. Put the ¾ cup blackberries in a small saucepan with the sugar, the remaining 1/4 cup orange juice, the cinnamon and cloves.
  3. Bring to a simmer over low heat and continue simmering 1 minute.
  4. Stir the cornstarch mixture and add it to the compote.
  5. Simmer, stirring, until thickened, about 3 minutes. Mash half of the berries if you like more of a sauce consistency. Put in refrigerator until ready to use.