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Try these iced possets, then check out our lemon posset, clementine cake, classic trifle and more Christmas dessert recipes.

Ingredients

  • 900ml good quality vanilla ice cream, just softened

  • 200ml
 crème fraîche
  • 2 clementines or satsumas, zested and juiced

  • 1 grapefruit, zested and 1⁄2 juiced

  • approx 300g jar lemon curd
  • shredded to serve candied orange zest
  • to serve
 shortbread

Method

  • STEP 1

    Scrape the softened ice cream into a big mixing bowl with the crème fraîche, clementine and grapefruit zest and juice, and the lemon curd. Mix until smooth – a big balloon whisk or spatula is good for this, then divide between small glasses. Freeze for at least 5 hours, or up to a week, cover them in clingfilm once solid.

  • STEP 2

    About 30 minutes before serving, remove from the freezer to soften a little. Serve with candied orange zest and shortbread.

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