This is a great seasonal dessert and is something a little different to try. It is also looks beautiful, tastes wonderful and is incredibly easy to make.
Clementines, an orange/mandarin hybrid, are abundant at this time of the year and are inexpensive to buy. As a child, like so many others did, I always got a clementine or mandarin in my Christmas stocking each year… I’m not sure where this tradition originates from but it is one that I have continued with my own children! In any event, clementines are very much associated with Christmas and the colder winter months and whilst they are most commonly peeled and eaten as they are, they can also be used very successfully in cooking and baking, imparting a citrusy almost floral note to the dishes in which they are used.
Here I have paired them with another great seasonal fruit – cranberries, to create a simple but very elegant looking dessert. Many people are familiar with lemon posset, but really you can use any citrus fruit to make one. Clementines tend to be on the slightly sweet side, so I have still used some lemon juice in this recipe to create a more balanced dish. Continuing with the citrus theme, I added a splash of Cointreau to the compote, which really heightened the flavour of the cranberries but also complemented the clementine posset beautifully.
Put the cranberries, sugar and water into a small saucepan over a moderate heat and bring to a simmer. Stir occasionally but try not to break up the fruit too much. Allow to simmer for about 7 minutes or until the mixture has become syrupy. Remove from the heat and stir in the Cointreau. Allow to cool.
When the mixture has cooled, spoon a couple of generous teaspoons of the mixture into each individual glass (I used 6 x 100ml shot glasses). Refrigerate while you make the posset.
Put the cream and sugar into a small saucepan over a moderate heat and bring up to the boil. Allow to bubble for 2 minutes and then remove from the heat. Stir in the lemon and clementine juices and the clementine zest and stir well.
Leave to cool for 10-15 minutes and then pour on top of the compote, dividing the mixture equally between the glasses. Refrigerate for a couple of hours before serving.
Four Eggcellent Facts to celebrate World Egg Day today!