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