Iced clementine possets with shortbread
- Preparation and cooking time
- Total time
- + freezing
- A little effort
- Serves 8
Skip to ingredients
- 900ml good quality vanilla ice creamjust softened
- 200ml crème fraîche
- 2 clementines or satsumaszested and juiced
- 1 grapefruitzested 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.
