Iced clementine possets with shortbread

  • serves 8
  • A little effort

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.


Try these iced possets, then check out our clementine cake, passion fruit pavlova, classic trifle and more Christmas dessert recipes.



  • good quality vanilla ice cream 900ml, just softened

  • crème fraîche 200ml

  • clementines or satsumas 2, zested and juiced

  • grapefruit 1, zested and 1⁄2 juiced

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


  • 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.

Nutritional Information

  • Kcals 405
  • Fat 22.9g
  • Carbs 45g
  • Protein 4.7g
  • Salt 0.2g