Caramelised clementine possets
This is the ideal dessert from Honey & Co for entertaining: just prepare the possets and pop in the fridge the evening before, then caramelise the clementines to serve. Burnish the clementines under the grill to keep your kitchen less smoky and skip the bitter caramel.
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Pluschilling, cooling
- 300ml double cream
- 90g caster sugar
- 1 clementine (scrubbed), zest and juice
- 1 lemon
- 2 clementines, peeled and halved horizontally
- 1 tbsp dark brown soft sugar
To make the possets, put the cream, sugar and clementine zest in a small saucepan. Mix to combine and dissolve the sugar. Pour the clementine and lemon juices into a jug (you should have 60-75ml in total). Put the cream pan over a low-medium heat and slowly bring to the boil, stirring occasionally. As soon as the cream starts to boil, remove from the heat and slowly pour in the juice, whisking constantly. Pour through a sieve into a clean jug, then divide the mixture among 4 ramekins or small glasses. Chill for at least 2 hours, or overnight.
When almost ready to serve, heat a nonstick frying pan over a high heat. Once very hot, dip the cut sides of the clementines in the brown sugar, then put straight into the hot frying pan to caramelise for 30 seconds. Remove from the heat, flip them onto the other side and add 3 tbsp water to the pan; mix to dissolve the caramel. Allow the caramel to cool for 10-15 minutes.
To serve, top each set posset with ½ a caramelised clementine and a little drizzle of the bitter caramel.
Typical values per serving when made using specific products in recipe