Sometimes the most elegant desserts are actually the easiest to prepare in your own kitchen. I stumbled upon this method when I needed a quick fix for a sudden craving for something creamy yet bright.
This Clementine posset relies on the natural reaction between cream and citrus acid to set perfectly without gelatin. It captures the essence of winter fruit in a silky, spoonable texture that feels incredibly luxurious.
What Sets This Clementine posset Apart
You only need four simple ingredients to create a dessert that rivals anything from a high-end bistro. The preparation takes just minutes on the stove before the refrigerator does the heavy lifting for you.
The balance of sweet golden sugar and tart citrus juice makes every bite of Clementine posset refreshing rather than heavy. It is an ideal way to end a rich meal since the texture is light and velvety smooth.
I appreciate how this recipe can be made a day in advance, freeing up time when hosting friends. There is zero stress involved because the setting process is practically foolproof.
If you enjoyed this citrusy treat, you will definitely want to try my Hearty Orange Sugar Cookies Recipe next. I also highly recommend the Hearty Orange Cranberry Scones Recipe for another burst of bright fruit flavor.
Gathering Your Clementine posset Ingredients
Here is everything required to make this simple treat:
- Golden caster sugar: This sweetener dissolves quickly and adds a subtle caramel undertone that white sugar lacks.
- Clementines: You will need both the fresh zest and the juice to provide the primary flavor profile.
- Lemon: A little bit of sharper citrus acid helps the cream set properly and balances the sweetness.
- Double cream: The high fat content is crucial here to ensure the dessert sets into a rich, spoonable custard.
My Method for Perfect Clementine posset
Let’s get cooking with these easy steps:
- Pour the double cream and golden caster sugar into a medium saucepan placed over low heat. Stir the mixture slowly and continuously until you can no longer feel any sugar granules on the bottom of the pan and the cream begins to simmer gently. You want to see small bubbles forming around the edges, but do not let the mixture come to a rolling boil or the cream might separate.
- Once the sugar has fully dissolved and the cream is hot, remove the saucepan from the heat immediately. Whisk in the clementine zest, clementine juice, lemon zest, and lemon juice until the liquid is completely smooth and thickens slightly. The acid from the fresh citrus will instantly react with the warm cream to begin the setting process.
- Pour the mixture through a fine sieve into a pouring jug to remove the zest for a completely smooth texture, or skip this step if you prefer flecks of color. Divide the liquid evenly between six small serving glasses or ramekins. Place the glasses in the refrigerator to chill for at least 2 hours, or until the Clementine posset is set firm enough to hold its shape on a spoon.
Tips to Perfect Your Clementine posset
Ensure you heat the cream gently and remove it from the stove the moment it reaches a simmer. Boiling the dairy too vigorously can cause the fat to separate and ruin the silky texture.
Always use fresh fruit for the juice and zest rather than bottled alternatives to get the best flavor. The natural oils in the fresh zest release a fragrance into the Clementine posset that makes a huge difference.
Allow the dessert to chill for the full recommended time to ensure it sets properly in the center. If you rush this step, the texture may be too loose rather than firm and custard-like.
Best Ways to Enjoy Clementine posset
I like to serve this dessert with a crisp shortbread cookie on the side for a lovely textural contrast. The buttery crunch of the biscuit pairs wonderfully with the smooth, creamy consistency of the Clementine posset.
You can garnish each glass with a little extra fresh zest or a thin slice of candied clementine right before serving. This adds a pop of bright color that hints at the vibrant flavors waiting inside.
Don’t forget to follow me on Pinterest for more easy dessert inspiration.
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Clementine posset Recipe
- Total Time: 20 min
- Yield: 6 servings
- Diet: Gluten Free
Description
A silky, zesty dessert using just four ingredients that sets perfectly in the fridge.
Ingredients
- 205g golden caster sugar
- 4 clementines, zested and juiced
- 1 lemon, zested and juiced
- 610ml double cream
Instructions
- Pour the double cream and golden caster sugar into a medium saucepan placed over low heat. Stir the mixture slowly and continuously until you can no longer feel any sugar granules on the bottom of the pan and the cream begins to simmer gently. You want to see small bubbles forming around the edges, but do not let the mixture come to a rolling boil or the cream might separate.
- Once the sugar has fully dissolved and the cream is hot, remove the saucepan from the heat immediately. Whisk in the clementine zest, clementine juice, lemon zest, and lemon juice until the liquid is completely smooth and thickens slightly. The acid from the fresh citrus will instantly react with the warm cream to begin the setting process.
- Pour the mixture through a fine sieve into a pouring jug to remove the zest for a completely smooth texture, or skip this step if you prefer flecks of color. Divide the liquid evenly between six small serving glasses or ramekins. Place the glasses in the refrigerator to chill for at least 2 hours, or until the Clementine posset is set firm enough to hold its shape on a spoon.
Notes
Serve with gluten-free shortbread if desired.
- Prep Time: 8 min
- Chilling Time: 2 hr
- Cook Time: 12 min
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 posset
- Calories: 645
- Sugar: 37.8g
- Sodium: 0.1g
- Fat: 53.7g
- Saturated Fat: 33.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38.2g
- Fiber: 0.4g
- Protein: 1.9g
- Cholesterol: 0mg
Keywords: Clementine posset, easy dessert, citrus custard, gluten free dessert, 4 ingredient recipe