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    Clementine and Lemon Posset

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    Clementine and Lemon Posset

    Makes 4 small glasses.

    • Total time: 3h 45mins

    Serves: 4


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


    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.

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