I used only four ingredients to make this clementine posset (plus three more for the crumble), a sweet custard-like dessert infused with clementine flavor and topped with a savory-sweet crumble.
If you’re anything like me, you may never have heard of a posset before. I hadn’t until I saw a recipe video on instagram, and as soon as I did a little more research into what they are, I couldn’t believe that I wasn’t making them constantly. Essentially a posset is a set custard-like desert made with only three ingredients: cream, sugar, and citrus. At first I couldn’t believe that a custard made with heavy cream could set with only the addition of citrus juice, but it really does work, and this clementine posset is as creamy a luxurious as any mouse or panna cotta you’ve ever had. I chose to top my clementine posset with a savory thyme cookie crumble to offset the sweetness of the custard, and the result is a dessert that’s incredibly simple yet so impressive and delicious.
Apparently the posset dates back to the 16th century when it was a actually a drink, but in modern times it’s eaten as a set custard dessert. It is maybe the simplest dessert I’ve ever made, and while you’ll need to give it some time to set, it really only takes about 15 minutes to prepare. If you ever have heard of a posset, you’ve probably heard of the lemon variety, as this is the most common. But you can actually use whatever citrus you’d like to prepare this dessert, and since I happen to have an abundance of clementines at the time, and to me clementine is an essential spring flavor, I chose to use that as the citrus in my custard.
MAKING CLEMENETINE POSSET
As I’ve mentioned a bunch, this clementine posset really is so simple to make. All you need to do is heat some heavy cream with clementine zest and sugar (to really infuse the clementine flavor), and then remove it from the heat and stir in the clementine juice. I added a bit of lemon juice as well, just to make sure my possets would set, since clementines are not quite as acidic and its the acid that makes them set. Then pour your custard into little glasses or ramekins and let them set in the fridge for at least 4 hours, but up to 2 or 3 days. And even though it may not seem like they will set into a custard, I promise you that they come out thick, creamy, and bursting with clementine flavor.
As delicious as these clementine possets are, they are definitely on the sweet side. So to offset that sweetness, I decided to top them with something a little bit savory. And as easy as the posset itself is to make, this thyme cookie crumble is just as easy. All you’ll need to do is crumble up a few of your favorite butter cookies (like Lorna Doones or Girl Scout Trefoils which is what I used) and toast them up in some butter along with fresh thyme and a bit of salt. I think that thyme and orange, or in this case clementine, go perfectly together (see my chicken cutlets with orange and thyme sauce for a savory example of that fact).
The result is a dessert that’s not only easy, but so creamy and delicious, and perfectly balanced in flavor. I think it’s the perfect dessert for spring, so this is definitely one to try now that the weather is warming up!
Clementine Posset with Thyme Cookie Crumble
Ingredients
For the clementine posset
- 2 cups heavy cream
- 1/3 cup sugar
- 5-6 clementines (you'll need about 1 tbsp of zest and 5 tbsp of juice)
- 1 tbsp lemon juice
For the thyme cookie crumble
- 1 tbsp butter
- 1 tsp fresh thyme
- 6-10 butter cookies
- 1/4 tsp salt
Instructions
For the clementine posset
- Juice and zest your clementines. You will need 1 tbsp of clementine zest and 5 tbsp clementine juice.
- Combine clementine zest, heavy cream and sugar in a small sauce pan. Heat over medium heat until just bubbling, then reduce the heat so the cream doesn't bubble over. Cook over lower stirring constantly, adjusting the heat as needed so the cream doesn't bubble over, 10 minutes.
- Remove from the heat and stir in the clementine juice and 1 tbsp of lemon juice. Pour evenly into six glasses or small ramekins. Cover each with plastic wrap and move to the fridge to set, at least 4 hours.
For the thyme cookie crumble
- Add your cookies to a ziplock bag and crumble them, either using your hands (if they're very crumbly) or a mallet or heavy pan to crush them.
- Heat a small skillet over medium heat. Melt the butter, then add the crumbled cookies, thyme and salt. Toast the cookie crumbles, stirring constantly, about 5 minutes, until lightly browned.
- Allow the cookie crumble to cool completely. Top each glass of set posset with some cookie crumble, and clementine segments if you have any left over. Serve with any extra cookie crumble on the side.
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