Description
Easy, rich, zesty and creamy these simple 4-ingredient Clementine Possets are the perfect make-ahead dessert to make this Christmas!
Ingredients
Scale
- 300ml (1 1/4 cup) double cream
- 70g (1/3 cup) golden caster sugar
- zest of 1 large clementine
- juice of 1 large clementines
- juice of 1/2 lemon
- edible gold leaf, optional, to decorate
Instructions
- Combine the cream and the sugar in a small saucepan over a medium heat. Gradually stir to bring the cream to the point where it is just starting to boil and the sugar has all dissolved. Then, remove from the heat.
- Meanwhile, zest one of the clementines, and if you want to decorate each posset with a little zest, remove a few strips from the other with a vegetable peeler and slice into very thin strips. Also, juice the clementines and the lemon half.
- Whisk the clementine zest into the hot cream, followed by the citrus juice; it should noticeably thicken as you whisk in the zest.
- Divide between four glasses, and chill for at least 4 hours, but preferably overnight.
- Decorate with edible gold leaf, if using, and the strips of clementine zest just before serving.
Notes
Seek out big, plump clementines from markets and farmshops if you can; supermarket clementines are getting smaller and smaller every year, and you need the larger yield of juice to ensure a good set on your posset.