Clementine Posset in Clementine Cups

Shopping list

• 10 whole clementines — stem + leaf, rinsed

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• 0.5 large lemon — Juice of

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• 500 ml heavy cream

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• 120 g sugar

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• 0.25 tsp salt

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Step by step

1. 1

   Zest 1 clementine over a small bowl. Slice that clementine in half and squeeze the juice into the same bowl. Squeeze another until you have 75ml juice (about 2 clementines). Add lemon juice to the clementine juice.

2. 2

   Slice top third off of remaining 8 clementines and store them in the fridge.

3. 3

   Use a small spoon to carefully remove flesh from the clementine bottoms. Place hollowed clementine cups on a baking dish. Set aside in the fridge for later.

4. 4

   In a medium saucepan, stir together cream, sugar and salt. Heat mixture over medium for 3 mins, stirring constantly to prevent it from boiling.

5. 5

   Remove the saucepan from the heat and stir in juices and zest. Cover and let mixture sit for 10 mins undisturbed. It should have thickened up slightly at this point. If it hasn’t, stir in another tbsp of lemon juice.

6. 6

   Strain mixture into a large measuring cup with a spout. Fill clementine cups and divide posset mixture evenly between them. Use a toothpick to pop any air bubbles.

7. 7

   Cover with clingfilm and place in fridge to chill for at least 4 hours (overnight is best) until posset has set.