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Prepare the clementine cups: Halve 4 of the large clementines crosswise. Carefully scoop out the flesh and juice from each half using a small spoon, being careful not to puncture the rind. Clean the rinds thoroughly to create 8 small serving cups. Set the empty rinds aside.

Extract clementine juice: Place the scooped-out clementine flesh and juice from the 4 clementines into a fine-mesh sieve set over a bowl. Press firmly on the pulp to extract as much juice as possible. You should have about 1/2 cup of clementine juice. Add the fresh lemon juice to this clementine juice and set aside.

Prepare the posset base: In a medium saucepan, combine the heavy cream, 1/2 cup granulated sugar, crushed cardamom pods, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm.

Thicken the posset: Add the reserved clementine and lemon juice mixture to the saucepan. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to low and continue to simmer for 8-10 minutes, stirring frequently, until the mixture has thickened slightly. It should coat the back of a spoon.

Strain and fill possets: Remove the saucepan from the heat. Carefully strain the posset mixture through a fine-mesh sieve into a clean bowl to remove the cardamom pods and any vanilla bean specks, ensuring a silky smooth texture. Discard the solids.
Chill the possets: Carefully pour the warm posset mixture into the 8 prepared clementine rind cups. Arrange the filled cups on a small baking sheet or tray. Refrigerate for at least 3 hours, or until completely set and firm.

Prepare the clementine topping: While the possets are chilling, peel and segment the remaining 4 large clementines. Try to remove as much of the white pith as possible. In a small saucepan, combine the clementine segments with 1/4 cup granulated sugar and 2 tablespoons of water (if the clementines are not very juicy, add a splash more water).

Cook the topping: Heat the clementine topping mixture over medium-low heat, stirring gently, until the sugar dissolves and the segments soften slightly, about 5-7 minutes. The sauce should become glossy. Remove from heat and let cool slightly.

Serve: Once the possets are firm, spoon a generous amount of the warm or cooled glossy clementine topping over each one. Serve immediately.


Prepare the clementine cups: Halve 4 of the large clementines crosswise. Carefully scoop out the flesh and juice from each half using a small spoon, being careful not to puncture the rind. Clean the rinds thoroughly to create 8 small serving cups. Set the empty rinds aside.

Extract clementine juice: Place the scooped-out clementine flesh and juice from the 4 clementines into a fine-mesh sieve set over a bowl. Press firmly on the pulp to extract as much juice as possible. You should have about 1/2 cup of clementine juice. Add the fresh lemon juice to this clementine juice and set aside.

Prepare the posset base: In a medium saucepan, combine the heavy cream, 1/2 cup granulated sugar, crushed cardamom pods, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm.

Thicken the posset: Add the reserved clementine and lemon juice mixture to the saucepan. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to low and continue to simmer for 8-10 minutes, stirring frequently, until the mixture has thickened slightly. It should coat the back of a spoon.

Strain and fill possets: Remove the saucepan from the heat. Carefully strain the posset mixture through a fine-mesh sieve into a clean bowl to remove the cardamom pods and any vanilla bean specks, ensuring a silky smooth texture. Discard the solids.
Chill the possets: Carefully pour the warm posset mixture into the 8 prepared clementine rind cups. Arrange the filled cups on a small baking sheet or tray. Refrigerate for at least 3 hours, or until completely set and firm.

Prepare the clementine topping: While the possets are chilling, peel and segment the remaining 4 large clementines. Try to remove as much of the white pith as possible. In a small saucepan, combine the clementine segments with 1/4 cup granulated sugar and 2 tablespoons of water (if the clementines are not very juicy, add a splash more water).

Cook the topping: Heat the clementine topping mixture over medium-low heat, stirring gently, until the sugar dissolves and the segments soften slightly, about 5-7 minutes. The sauce should become glossy. Remove from heat and let cool slightly.

Serve: Once the possets are firm, spoon a generous amount of the warm or cooled glossy clementine topping over each one. Serve immediately.
