Iced clementine possets with shortbread

Name: Iced clementine possets with shortbread
Total time: 15 min
Ingredients: good quality vanilla ice cream 900ml, just softened; crème fraîche 200ml; clementines or satsumas 2, zested and juiced; grapefruit 1, zested and 1&frasl;2 juiced; lemon curd approx 300g jar; candied orange zest shredded to serve; shortbread to serve

15 minutes + freezing
serves 8
Easy

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.

September 26, 2015 at 12:31 pm

Ingredients

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

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.