zoom

Share this recipe

    Customer recipe
  • By sidey
  • View all recipes by sidey
  • Save to your scrapbook
  • Save to your scrapbook

    Clementine and Lemon Posset

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Clementine and Lemon Posset

    Makes 4 small glasses.

    • Total time: 3h 45mins

    Serves: 4

    Ingredients

    • double cream – 500ml
      caster sugar – 150g
      the finely grated zest of 3 clementines
      lemon juice – 75ml
      crystallised orange peel, to decorate

    Method

    1. Put the cream, caster sugar and orange zest in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. (You may find it has a mild tendency to curdle, in which case just give it a quick whisk with a small whisk.)
    2. Lower the heat and leave to bubble for 3 minutes, no longer, stirring from time to time.
    3. Remove from the heat, stir in the lemon juice and leave to settle. Pour into 4 small wine glasses or cups and leave to cool. Refrigerate for 3 or 4 hours, then decorate each glass with the crystallised orange peel just before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars