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Tangerine‑Kissed Silky Posset with Tangerine Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Tangerine
Author:
Dolce Flav
Servings
4
Prep Time
5 minutes
Cook Time
6 minutes
This Tangerine‑Kissed Silky Posset is a luxurious, creamy dessert that harmoniously balances rich dairy and bright citrus. Begin by heating cream and sugar until the sugar dissolves—then whisk in the tangerine extract to infuse the velvety base with fragrant citrus notes. Pour into serving glasses and chill until set into a smooth, custard‑like texture. Finish with fresh tangerine segments or a sprinkle of zest for a burst of elegance and natural flavor.
Ingredients
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1 cup (240 ml) heavy cream
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2 tablespoons granulated sugar
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1½ teaspoons high‑quality tangerine flavor extract (use recommended usage up to ~2%)
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Segments or zest from 1 fresh tangerine, for garnish
Directions
Heat Cream & Sugar: In a saucepan, warm heavy cream and sugar over medium heat until sugar dissolves completely—this ensures a smooth texture.
Add Tangerine Flavor: Remove from heat and whisk in tangerine extract thoroughly—this maximizes citrus aroma and ensures even distribution.
Set in Glasses: Divide the mixture into small serving glasses or ramekins while still warm—this helps the posset set properly.
Chill Until Firm: Cover and refrigerate for at least 2 hours, allowing thickening and chilling into a silky posset.
Garnish & Serve: Just before serving, top each posset with fresh tangerine segments or a light sprinkle of zest to enhance citrus flavor and visual appeal.
Recipe Note
Frequently Asked Questions
Can I substitute heavy cream with half‑and‑half?
You can, but it may yield a slightly looser texture than traditional posset.
How much tangerine flavor extract should I use?
About 1½ teaspoons per cup of cream; extracts are strong, and many brands recommend 0.25–4% of total recipe volume.
Can I use fresh tangerine juice instead of extract?
Using juice changes texture (liquid content may prevent firm setting); extracts maintain the classic silky finish.
How long can I chill posset before serving?
Up to 24 hours in the fridge—ensure it's covered to prevent absorbing odors.
Is it safe to boil the cream?
Keep at a gentle simmer so it doesn't scorch—stir constantly to avoid film or burning.
Can I make it dairy‑free?
Swap cream for coconut cream for a dairy‑free version; the texture will be slightly different but still indulgent.
What other garnishes pair well?
Fresh mint leaves, candied ginger, or a dusting of toasted nuts complement the citrus nicely.
Can I add tangerine zest to intensify flavor?
Yes—infuse a strip of zest into the warm cream (strain before chilling) for extra brightness.
How firm should posset be when chilled?
It should be velvety and set but still spoon‑soft—if too soft, chill longer.
Can I double the recipe?
Absolutely—just maintain the same proportions and chill time per serving.