Name: Clementine possets with cranberry compote & cinnamon palmiers
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Makes 4 possets and 20 palmiers
Cuisine: British
Ingredients: 600ml double cream; 200g golden caster sugar; zest and juice 2 clementines; zest and juice 0.5 lemon; 200g cranberries; 85g golden caster sugar; zest 2 clementines or 1 orange; 2 tbsp brandy; 375g pack ready-rolled puff pastry; 50g butter softened; 1 ½ tsp ground cinnamon; 3 tbsp light brown soft sugar

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Clementine possets with cranberry compote & cinnamon palmiers

Clementine possets with cranberry compote & cinnamon palmiers

Cassie Best

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Makes 4 possets and 20 palmiers

Easy

Prep: 45 mins

Cook: 30 mins

plus 4 hrs chilling

A star rating of 5 out of 5.3 ratingsRate

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These citrus set puddings are deliciously creamy and zesty, topped with a boozy compote and puff pastry palmiers to dip

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Ingredients

Nutrition

Units:

MetricUS

600ml double cream
200g golden caster sugar
zest and juice 2 clementines
zest and juice 0.5 lemon

For the compote

200g cranberries
85g golden caster sugar
zest 2 clementines

or 1 orange
2 tbsp brandy

For the palmiers

375g pack ready-rolled puff pastry
50g butter

softened
1 ½ tsp ground cinnamon
3 tbsp light brown soft sugar

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Nutrition: per posset with 1 tbsp compote

kcal970
fat81g
saturates50g
carbs58g
sugars58g
fibre0g
protein2g
salt0.1g

Method

step 1

Put the cream, sugar and both zests in a saucepan and bring to a simmer. Measure all the juice – you should have 100ml. Turn up the heat and bubble for 3 mins exactly, then stir in the juice. Sieve the mixture into a jug, then divide between 4 glasses. Chill for at least 4 hrs or until set.
step 2

To make the compote, put all the ingredients in a saucepan. Bring to a simmer, then bubble for 10 mins until thickened and syrupy. Cool, then chill until ready to serve.
step 3

Now make the palmiers. Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with baking parchment. Unroll the pastry. Mash the butter, cinnamon and sugar until combined, then spread over the surface of the pastry. Roll the pastry up from each of the longer sides until the rolled-up edges meet in the centre. Slice the pastry into 1cm pieces, then place, cut-side up, on the baking trays, flattening a little with the palm of your hand. Bake for 20 mins until golden and puffed up, then cool on a wire rack. Serve each posset with a spoonful of compote and a palmier or two.

RECIPE TIPS

NUTRITIONAL INFO PER PALMIER

101 kcals - protein 1g - carbs 10g - fat 6g - sat fat 3g - fibre none - sugar 3g - salt 0.2g

Recipe from Good Food magazine, December 2014

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A star rating of 5 out of 5.3 ratings

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