Clementine Possets

Clementine possets: the holiday dessert you didn’t know you needed this season. 🍊

If you’re looking for a refreshing and quick dessert to serve to guests when hosting this holiday season, look no further! You’ll love these 3-ingredient clementine possets (also really festive & seasonal this time of year).

CLEMENTINE POSSETS:
Makes: 10 servings (2 clementine halves each)

What you’ll need:
• 2 cups heavy cream
• 1/2 cup granulated white sugar
• 10 clementines, juiced
• Zest of 2 clementines

Directions:
1. First, carefully cut the clementines in half. With a spoon, carve out the flesh of the clementines without damaging the peel. Put the clementines in a bowl, and set aside the peels on a parchment paper-lined baking sheet, to use later.
2. Press the clementines together to extract the juice, using a large mortar & pestle or a wooden spoon. Use a fine mesh strainer or mesh bag to extract the juice from the pulp. Discard the pulp and set the juice aside.
3. In a small saucepan over high heat, add heavy cream and sugar. Stir and bring to a rolling boil.
4. Add a half cup of the clementine juice into the mixture. Mix and remove from the heat. Set aside to cool, about 10-15 minutes.
5. Pour the mixture into the clementine peels, filling about 3/4 of the way. If you want to serve the clementine posset with the top (stem), I recommend keeping the top part empty of filling. Otherwise, fill all the halves and you’ll be able to serve in half.
4. Once the clementines are filled, set aside in the fridge to set, about 8 to 12 hours.
5. Once the clementine possets are set (no longer liquid), serve with a small spoon. The cream should be creamy and soft. Best enjoyed with company around the table. 🍊🫶🏼🕯️

NOTE: you can use any remaining clementine juice for a twist on a citrus vinaigrette/salad dressing!