She Paused 4 Thought

Food, Fun and Travel

Orange Posset & Blackberry Compote

by 20 Comments

Orange Posset & Blackberry Compote by Cathy nelson arkle

If you haven’t tried a posset, I encourage you to try this easy dessert that has an incredible WOW factor built in. I usually put all of my energy into appetizers and the main course when I entertain, which means I usually find myself “spent” by the time it comes to dessert. So when I find a recipe that I can make in advance with minimal effort that commands rave reviews from my guests, I call that recipe a keeper.  And that is exactly what this recipe is for me. I hope you enjoy it as much as my company does.

Today’s Recipe

Serves four in 5-ounce mini dessert dishes. This can be made 2 days in advance. Fresh or frozen berries can be used.

Print

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

Ingredients

Posset:

  • 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

Instructions

Posset

  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.

This recipe will also serve 8 in 3-ounce mini dessert dishes.

Photo by cathy nelson arkle

Set mini dishes on an angle in a Tupperware container that you can just pour the posset into once it is cooked and put the whole dish in the refrigerator. You can hold the mini dishes in place with beans, pie weights, marbles, etc.

cathy nelson arkle

For a different combination use chocolate ganache or caramel sauce instead of the blackberries.

To create orange slices for garnish:

  • Cut the end off of the orange.
  • Cut 1/8 to 1/4 inch thick slices.
  • Cut each slice in half to form half-moon shaped slice.
  • Place orange slice cut side down on top of each posset.

shepaused4thought_line-NEW

There are many possible flavor combination to explore – Grapefruit/Ginger, Lemon/Blueberry, Lime/Caramel, Kumquat/Strawberry, just to name a few.

Let your imagination lead the way.
… and then, she paused 4 thought 

Yum

Reader Interactions

Comments

  2. Julie Grose

    So beautiful and yummy looking…..I just picked a bunch of oranges and lemons in Aunt Peggy’s garden yesterday so I’ve got the necessary fresh oranges on hand! Looks like the perfect tea party or brunch dessert…..or Summer evening finish to a great patio dinner! The variations you did really add to the touch, making the same dessert seem different and custom made for each guest you serve. Clove is my favorite spice and you don’t see it used too often in recipes – I’m getting excited! I think I’m going to make this for Mother’s Day in my mini fluted shot glasses. THANK YOU for the inspiration………now I’m off to make those fresh picked lemons into two lemon tarts for tomorrow’s bridal shower! love and hugs – cousin julie

    Reply

    • cathyarkle

      Thanks Julie. I am glad I can inspire you, because you have always inspired me. I think you can take this recipe to a whole new level. Let me know what you come up with.

      Reply

  9. sally

    These are gorgeous Cathy! I’ve not heard of a posset until now. Love finding new things! I would like to try making these with yogurt, and even different fruit compotes. So visually fun! And I’m sure delicious!

    Reply

  10. Christina

    Another on my “to make” list! Never had/tried a posset before and just saw someone else post for a posset! Wow! Almost like a panna cotta…your photos are GORGEOUS!!!

    Reply

Trackbacks

I would love to hear from you!