Whip up these clementine possets, then check out our lemon posset, iced clementine posset with shortbread, passion fruit pavlova and more dessert recipes.


  • 600ml double cream
  • 200g golden caster sugar
  • 4 clementines, zested and juiced, plus extra zest to serve
  • 1 lemon, zested and juiced
  • shortbread, to serve


  • STEP 1

    Pour the cream into a pan with the sugar and heat until the sugar fully dissolves. Add the clementine and lemon zests and juices, and whisk together. Divide between six glasses and chill for at least 2 hrs.

  • STEP 2

    To serve, grate extra clementine zest over the top of each posset and serve with a piece of shortbread.

Check out more of our favourite clementine recipes

Spiced clementine upside-down cake


Adam Bush Chef Portrait
Adam BushDeputy food editor

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