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Iced clementine possets with shortbread

Iced clementine possets with shortbread

Name: Iced clementine possets with shortbread
Total time: 15 min
Yield: Serves 8
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

Published: September 26, 2015 at 12:31 PM

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Serves 8

A little effort

Total time: 15 mins

+ freezing

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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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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal405
fat22.9g
carbs45g
protein4.7g
salt0.2g

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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