Clementine Posset with Thyme Cookie Crumble
I used only three ingredients to make this clementine posset, a sweet custard-like dessert infused with clementine flavor and topped with a savory-sweet 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.