Clementine Possets are a delicious, elegant dessert that are surprisingly easy to make! With only three ingredients (clementines, cream, and sugar), it’s a simple recipe with huge flavor payout. You can make them in the clementine shells themselves, or in ramekins for a faster assembly!
I LOVE Pinterest and probably spend way, way too much time there. In the course of my Pinterest adventures, I’ve seen many iterations of possets. I’ve also seen possets galore on Instagram and TikTok, too. Though I was always inspired by the posset content, I wasn’t sure about making them myself until I came across a special form of tangerine in my local Whole Foods. I know, I know, this is a clementine recipe, not a tangerine recipe. But bear with me! I found a new type of citrus (new to me, at least) called Ojai Pixie Tangerines from Ojai, CA. And let me tell you. These were the BEST citrus I’ve EVER HAD. They had that classic tangerine flavor, but they were the PERFECT balance between sweet and tart.
However, I know that Ojai Pixie Tangerines are about as niche as a fruit as they come. So I used them in one of my testing iterations for this recipe, just to come up with another way to enjoy them. Of course, they’re similar enough to clementines that they can sub in 1:1 for a recipe test, so I felt well-positioned to post this recipe! And if you see Ojai Pixie Tangerines in your local grocery store, go for them! If not, regular clementines will do the trick just as well :) Enjoy!
For more citrus-y desserts, try my Lemon Chantilly Cake or my Pink Lemon Curd! (I also have a comprehensive guide on how to make curd from any fruit if you’re interested!)
Clementine Possets
Ingredients
Clementine Possets
- 5 Clementines see note
- 1 Tsp Clementine Zest see note
- 99 Grams Granulated Sugar 1/2 cup
- 340 Grams Heavy Cream 1 and 1/2 cups
- 37 Grams Clementine Juice 1/6 cup, or about 3 tbsp
Serve With
- Whipped Cream try making it from any leftover cream you have!
- Clementine Zest
Instructions
- To begin, zest some clementines until you have about 1 heaping teaspoon of zest. Set the zest aside.
- Cut 5 clementines in half, then scoop the fruit out. I recommend using a serrated grapefruit spoon for this! Set the fruit aside in a little bowl. Repeat until you have 10 half-clementine shells. Arrange them all on a plate and set them aside for later.
- Take the scooped out fruit and press it through a strainer until you have 37 grams, or about 3 tablespoons, of juice. Set aside.
- Now, add the granulated sugar and clementine zest to a mixing bowl. Using your fingers, rub the clementine zest into the sugar for about 1-2 minutes. The sugar should become fragrant and smell very clementine-y.
- Add the clementine zest sugar and heavy cream to a small saucepot. Bring the mixture to a boil, whisking frequently, then reduce to a simmer. Simmer for about 6-8 minutes, whisking frequently to prevent the mixture from bubbling over.
- When done, remove the mixture from heat. Pour in the reserved clementine juice, and whisk until completely incorporated. Then, pour the creamy mixture through a mesh strainer to remove any pieces of zest. I recommend pouring the mixture into a vessel with a pouring lip, like a pyrex measuring cup. This will make it easier for your to pour the mixture into the hollowed-out clementines!
- Carefully pour the creamy mixture into the hollowed-out clementines. (If you have any mixture left over, pour it into a small bowl or ramekin.)
- Put the plate of possets into the refrigerator for AT LEAST 2 hours, then either serve them or cover them in the fridge for up to 3 days.
- When ready to serve your possets, top each with a dollop of whipped cream and some fresh clementine zest (optional).
- Enjoy!!
Notes
- I recommend having 8-10 clementines on hand for making this recipe, even if you only end up using 5 for the actual possets. I always use a separate clementine (or whatever citrus I have on hand) for zesting, so that I’m serving only un-zested clementine shells. However, this is totally optional!
- You can tell the posset cream is done when it’s thickened and it coats the back of a spoon.
- The possets will keep in the refrigerator for about 3 days for best quality.
Nutrition
Clementine Possets FAQs
How long do possets last in the fridge?
I recommend storing your possets in an airtight container in the fridge for no more than 4-5 days.
What do possets taste like?
In terms of texture, the posset cream itself reminds me of the base of a crème brûlée – a creamy, rich, custard. (Obviously, possets don’t have the signature hard, brûléed sugar top that crème brûlée has!) Possets taste similar to custard as well, because they’re made with rich, heavy cream and sugar. Of course, since these possets are made with clementines, they’ll have a little bit of acidity and citrus flavor as well!
What is a posset dessert?
Possets are a dessert of British origin made from heavy cream, sugar, and citrus juice. They can be made with many different types of citrus – commonly lemons, but also clementines and limes too!
What is the difference between a posset and panna cotta?
Panna cotta are made with gelatin to thicken them, while possets use citrus juice to help solidify the cream + sugar mixture into a custard-like texture.
Are possets made with alcohol?
No, they are not! Possets are traditionally made with three main ingredients – cream, sugar, and citrus juice.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
Leave a Reply