3-Ingredient Clementine Posset
Clementine Posset is an easy 3-ingredient dessert of clementines, heavy whipping cream, and sugar. Its velvety texture, delightful citrus sweetness, and elegant presentation make it perfect for dinner parties and special celebrations.
For more dessert recipes, try my Homemade Animal Cookies and Wacky Cake next.
Clementine Posset
Clementine posset is the perfect spring time treat! It has a light citrus flavor and creamy consistency that makes it divinely supreme.
They love this recipe over on Instagram. If you like your desserts sweet, thick, and tangy, you’re going to obsess over this too!
Why We Love This Posset Recipe
So Simple: Make posset with just 3 simple ingredients. You more than likely already have what you need. No flour, gelatin, or eggs required!
Great Make-Ahead Dessert: While it takes just less than 30 minutes to prepare, it requires a few hours in the fridge to set. Make this in advance so you’re not running around the kitchen when you should be relaxing or hosting.
Party Dessert: Presented as individual servings, these are ideal for dinner parties and social gatherings. They also look amazing so you can impress your guests.
What is a posset?
Originally, possets were used as a cold remedy in Britain. It was a combination of curdled milk, spirits, and spices so popular among the English that even Shakespeare mentioned it in his work.
Today, citrus fruits have replaced the alcohol and the delicacy is now a delicious chilled dessert.
Ingredients
Clementines: We’ll use the zest and juice. The zest intensifies the clementine flavor.
Heavy whipping cream: This is the rich creamy base of posset.
Sugar: This enhances the natural sweetness of the fruit. It will dissolve as the cream cooks.
Check out the recipe card below for measurements.
How to Make Posset
Begin by halving each clementine and extracting the juice, aiming for approximately 3 tablespoons. Discard the flesh.
In a small saucepan, zest the clementine skins directly into the pan. Then add the heavy cream and sugar.
Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and whisk continuously for 5-10 minutes until the mixture thickens to the desired consistency.
Pour the mixture through a strainer to remove any zest or lumps. Whisk in the clementine juice until well combined.
Transfer the posset mixture into individual fruit skins or small serving dishes.
Refrigerate the posset for at least 3 hours or overnight to achieve a firmer texture. Garnish with more zest.
Serve chilled and enjoy the delightful flavors of your homemade clementine posset!
Why is my posset not setting?
Having trouble getting your clementine posset to solidify? Let’s troubleshoot.
Check the Consistency: Ensure the thickness of your cream mixture matches the process photos of this recipe before taking it off the heat. After bringing the mixture to a boil, I let it simmer while whisking consistently for about 10 minutes.
Measure the Acidity: If you’ve achieved the right consistency, you may need more acidity (it varies in citrus fruit). Try adding a tablespoon or two of lemon juice to the mixture to help bring about the reaction needed to properly set the posset.
Just Chill: It needs at least 3 hours to solidify in the fridge but I like to set it overnight for the best results.
Tips for the Best Posset
Zest one side of each clementine. This creates a flat surface so they don’t spill everywhere when transferring them to the fridge.
Once the mixture reaches a boil, lower the heat and bring it to a simmer. If the cream is overheated, the flavor is altered.
Do not boil the clementine juice with the heavy cream cream and sugar. Boil the sugar, cream, and zest together and later combine it with the juice when it’s off the stove.
Recipe Variations & Substitutions
Other Fruits: Lemon posset is the most popular variation but you can use lime, orange, grapefruit, blood orange, or any other citrus fruit for this recipe.
Dairy-Free Posset: Using the same measurements, you can swap the heavy cream for coconut cream. Add 1 tablespoon of lemon juice to help it properly set.
Spices: Try adding a warm spice like cardamom for depth of flavor. You could also try adding a dash of vanilla extract for a creamsicle flavor.
Storage
Wrap leftovers individually with plastic wrap and refrigerate them. If you set your possets in the clementines, they must be eaten within 24 hours. Otherwise, the rind becomes bitter and alters the taste.
However, if you set them in ramekins, they’ll last up to 3 days in the fridge. For even longer storage, freeze them for up to 3 months.
You can eat them straight from the fridge or freezer. Or you can thaw them by placing frozen posset in the fridge uncovered for at least 30 minutes.
Frequently Asked Questions
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Possets are made with heavy cream, sugar, and a citrus fruit (usually lemon, lime, or orange).
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While both are creamy desserts, posset relies on the acid in citrus fruit to thicken and set while panna cotta requires gelatin. Posset is also a British dessert while panna cotta (cooked cream) is Italian.
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Posset refers to a hot, spiced drink made from milk curdled with wine or ale or the modern cold dessert.
3-ingredient Clementine Posset
Ingredients
- 3 medium sized clementines
- 1 cup heavy whipping cream
- 5 tablespoons sugar
Instructions
- Cut each clementine in half, remove the flesh and squeeze out the juice (you should get about 3 tablespoons).
- Zest from the bottom of the clementine skins directly into a small saucepan, then add your cream and sugar.
- Bring the mixture to a boil then reduce heat to a simmer, whisking constantly for 5-10 minutes or until mixture has thickened.
- Pour through a strainer and whisk in the clementine juice, then pour into the fruit skins (or any small dish).
- Refrigerate at least 3 hours or overnight for a firmer texture. Enjoy!
Notes
If you’re having trouble getting it to set, first make sure the thickness of your cream mixture matches the photos before taking it off the heat. If it does, you may need more acidity (it varies in citrus fruit), so you can try adding a tablespoon or two of lemon juice to the mixture to help bring about the reaction needed to set properly.
