Iced clementine possets with shortbread

  • 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.



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