Iced clementine possets with shortbread
Serves 8
A little effort
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+ freezing
A somewhat lighter Christmas dessert, that would also make a great pudding canapé for a New Year's Eve party. Plus they're stress-free! (You can make them two or three days in advance). We love the festive crystallised topping.
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- 900ml good quality vanilla ice creamjust softened
- 200ml crème fraîche
- 2 clementines or satsumaszested and juiced
- 1 grapefruitzested and 1⁄2 juiced
- approx 300g jar lemon curd
- shredded to serve candied orange zest
- to serve shortbread
Nutrition: per serving
- kcal405
- fat22.9g
- carbs45g
- protein4.7g
- salt0.2g
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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.
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About 30 minutes before serving, remove from the freezer to soften a little. Serve with candied orange zest and shortbread.
