St. Clement’s posset

I try to eat in a healthy way most of my days, with a brownie or a cookie here and there, and even though it doesn’t look like it I don’t eat dessert every day, and when I do I try not to go overboard with it.

I adore possets for I’m a big fan of citrus flavors, but I don’t make them frequently because well, they’re not exactly lean: the dessert is purely heavy cream flavored with something (I’m aware of that, people). ;) There are, however, occasions that call for something special and easy to put together, and those are the days when a posset is most welcome.

Today’s recipe is something I saw on a Jamie Oliver magazine and it was the dessert I served for New Year’s Eve dinner – I made the posset in a matter of moments! The glasses sat beautifully in the fridge while I focused on the savory side of my dinner.

I love both oranges and lemons, they’re delicious together – in cake form as well – and the posset was a very refreshing finish to a delicious and celebratory meal in a very hot night.

St. Clement’s posset
from the always delicious Jamie Oliver magazine

400ml heavy cream
1/3 cup + 1 tablespoon (80g) granulated sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
¼ cup (60ml) freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice

Put the cream, sugar and lemon and orange zests in a saucepan over a medium-high heat. Bring to the boil and cook for 3 minutes. Add all the juices, bring back to the boil and continue to cook for another 3 minutes.

Pass the mixture through a fine sieve and let it cool slightly (to avoid cracking the glasses in which you’ll serve the posset). Pour it straight into 4 small wine glasses. Allow it to set for at least 3 hours in the fridge, or overnight.

Serves 4