Clementine Possets

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!

Course Dessert

Keyword clementines, cream, heavy cream, sugar

Prep Time 20

Chilling Time 2

Servings

Calories 159kcal

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

https://wellandfull.com/2026/04/clementine-possets/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)