We’ve given the classic lemon posset a boozy upgrade for summer and haven’t stopped making them since! Served in orange shells, these are great for alfresco entertaining, pop them on a tray with a pile of spoons and let everyone grab and go. We’re big fans of the bittersweet flavour of Campari in the GH Kitchen, but you could sub in Cointreau or Grand Marnier, if you prefer.
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Yields:
12 serving(s)
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Ingredients
6 oranges
500 ml double cream
150 g golden granulated sugar, plus extra for the brûlée top
2 Tbsp. Campari
Directions
Step 1Halve and juice the oranges, reserving both the juice and the squeezed skins. Remove any excess membrane from inside and level the base so they sit upright on a flat surface (take care not to cut through the skin and leave a hole in the bottom). Place the orange halves in a tray.
Step 2Put the cream and sugar in a pan and heat over a gentle heat until the sugar has dissolved. Bring to a simmer and allow to bubble gently for 3min, stirring occasionally. Remove from the heat.
Step 3Add 3tbsp of the reserved orange juice, along with the Campari, and stir well to combine. Pour the posset into the empty orange halves and leave to cool. Transfer to the fridge and chill for a minimum of 4hr, or ideally overnight.
Step 4Sprinkle the tops evenly with a layer of sugar and use a blowtorch to brûlée the tops. If you don’t have a blowtorch, pop them under the grill until sugar is bubbling and golden (keeping a careful eye on them as they can turn quickly). Leave the sugar to harden and cool before serving.
GH Tip:
Use the leftover orange juice to make Mimosa cocktails, or freeze the juice into ice cubes. Perfect for using in an Aperol Spritz.
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
