Cardamom and Vanilla Bean Clementine Possets
Cardamom and Vanilla Bean Clementine Possets
Ingredients
For the Clementine Cups and Juice
- 8 large clementines
- 1 tablespoon fresh lemon juice
For the Posset
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 6 green cardamom pods, lightly crushed
- 1 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
For the Clementine Topping
- 1/4 cup granulated sugar
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 5 min - 6
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.
⏱️ 180 min
- 7
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).
⏱️ 10 min
- 8
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.
⏱️ 7 min
- 9
Serve: Once the possets are firm, spoon a generous amount of the warm or cooled glossy clementine topping over each one. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cardamom and Vanilla Bean Clementine Possets
Ingredients
For the Clementine Cups and Juice
- 8 large clementines
- 1 tablespoon fresh lemon juice
For the Posset
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 6 green cardamom pods, lightly crushed
- 1 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
For the Clementine Topping
- 1/4 cup granulated sugar
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 180 min - 7
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).
⏱️ 10 min - 8
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.
⏱️ 7 min - 9
Serve: Once the possets are firm, spoon a generous amount of the warm or cooled glossy clementine topping over each one. Serve immediately.
⏱️ 3 min