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Clementine Panna Cotta topped with gold leaf and shredded clementine peel.

Clementine Posset

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Chilling Time: 4 hours
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4
  • Category: Dessert
  • Cuisine: British


Easy, rich, zesty and creamy these simple 4-ingredient Clementine Possets are the perfect make-ahead dessert to make this Christmas!


  • 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


  1. 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.
  2. 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.
  3. Whisk the clementine zest into the hot cream, followed by the citrus juice; it should noticeably thicken as you whisk in the zest.
  4. Divide between four glasses, and chill for at least 4 hours, but preferably overnight.
  5. Decorate with edible gold leaf, if using, and the strips of clementine zest just before serving.


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.