Orange Posset & Blackberry Compote

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.

Orange Posset & Blackberry Compote
Author: 
Recipe type: Easy Dessert
 
This deliciously tangy pudding and sweet berry combination makes for a wonderful dessert. Perfect for showers and summer entertaining.
Ingredients
Posset:
  • 2 cups heavy whipping cream
  • ⅔
 cups granulated sugar
  • 5 tablespoons fresh orange juice
  • Mint leaves for garnish - optional
Blackberry Compote:
  • ¼ cup plus 2 tablespoons cup orange juice
  • 1½ teaspoons cornstarch
  • 1 cup blackberries or raspberries (reserve ¼ cup for garnish)
  • ¼ 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 ¼ 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 

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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20 Responses to Orange Posset & Blackberry Compote

  1. Nusrat Azim April 26, 2013 at 10:31 am #

    Your dessert looks picture perfect ! Staring at your food photos makes me happy … tra la la 🙂

    • cathyarkle April 26, 2013 at 11:04 am #

      Thanks Nusrat! I think when you eat the dessert it will make you happy as well.

  2. Julie Grose April 26, 2013 at 11:17 am #

    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

    • cathyarkle April 26, 2013 at 11:25 am #

      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.

  3. The Seaside Baker April 28, 2013 at 8:48 pm #

    Cathy, your blog is beautiful and your recipes are amazing! I can’t wait to try this. It was so nice meeting you this weekend and I hope your foot gets better!

    • cathyarkle April 29, 2013 at 8:06 am #

      Thanks Jacqueline. One of the highlights of Big Traveling Potluck weekend was eating your amazing cupcakes in a jar!

  4. Cheri Newell April 28, 2013 at 9:08 pm #

    Your recipes are always so gorgeous… makes me want to get into the kitchen!

    • cathyarkle April 29, 2013 at 8:08 am #

      Thanks Cheri, my goal is to get you in the kitchen cooking and loving it!

  5. Lisa (@whiskandcleaver) April 29, 2013 at 12:51 pm #

    Cathy I had so much fun hanging out with you this weekend! I’m glad we got to connect and I hope we can get together again soon.

    • cathyarkle April 29, 2013 at 1:17 pm #

      Loved our chat Lisa. Looking forward to seeing you again!

  6. mysfkitchen April 30, 2013 at 7:24 pm #

    I just love these colors. Beautiful work 🙂

    • cathyarkle April 30, 2013 at 10:16 pm #

      Thanks Kristianne! Your dessert book has inspired me.

  7. Gerry @ Foodness Gracious May 3, 2013 at 12:56 am #

    What an awesome recipe!! and so nice to meet you last weekend Cathy…

    • cathyarkle May 3, 2013 at 7:32 am #

      Thanks Gerry! It was great meeting you as well. Your caramels are absolutely amazing!

  8. Leslie Macchiarella May 4, 2013 at 8:33 pm #

    Wow! It looks so lush & nummy (is that a word?)! I love the angle trick! So very clever, as always! Your food photos always blow me away!

    • cathyarkle May 6, 2013 at 12:23 pm #

      Nummy is a word in my book, but so is a few other questionable words I love to use. Thanks Leslie!

  9. sally May 22, 2013 at 12:11 pm #

    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!

    • cathyarkle May 22, 2013 at 12:17 pm #

      Great ideas Sally, let me know what discoveries you find. They are absolutely scrumptious… in my humble opinion. 🙂

  10. Christina June 1, 2013 at 3:32 pm #

    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!!!

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