Clementine Posset with Candied Peels
I love desserts. I know I know, who doesn't, right? It's not just the sweet finish to a great meal that has me loving dessert, it's the chance to indulge in life and spend just a few more precious minutes at the table with the people who really matter. Family.
It wasn't that long ago that I delved into a recipe similar to this when I made a batch of Lemon Posset. That recipe was refreshing and as close to citrus gold as I've come across. I loved everything about it! So with an abundance of clementines on hand I decided to flip this recipe and give you something just a bit out of the ordinary. On a different tip.
There are definitely similarities here. As people say, don't change something that works. I happen to worship at that temple. In this case I decided to bend that rule sligtly. I wanted to kick this up a level by garnishing them with candied clementine peels. Smooth, velvety clementine pudding with a tart finish and sugary clementine peels. Chewy candied texture bits on top of a creamy, smooth base. Yes, please!
This is one of those sweet and simple desserts that will blow the doors off your taste buds. You'll be swept away by the taste and the ease of which this dessert is prepared. Have it without the candied peels and you'll be making this time and time again, but if you have the time to make and add the candied bits you'll end up sharing this recipe with anyone who will listen.
You can't make an easier dessert and in this day and age when we're all pushed to our limits, we can use a little more time for the important things. Time with our family.
Clementine Possets with Candied Peels
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1/3 cup clementine juice (about 4 clementines)
- 2 tsp. grated clementine peel
- candied peels, recipe to follow (for garnish)
- Bring cream and sugar to a boil in a medium-sized saucepan over medium heat. Whisk until sugar dissolves. Increase the heat and bring to a boil for 3 minutes, stirring constantly.
- Remove from heat and stir in the juice and grated peel.
- Divide into 4 ramekins and refrigerate for four hours, or overnight. Garnish with candied peels.
- 4-6 clementines
- 1 tsp. salt
- 2 cups sugar
- 1 1/2 cups water
- vegetable oil
- 1 cup superfine sugar
- Halve clementines crosswise and juice them. Discard any membranes still attached and then cut each into eighths.
- Bring peel to a boil in a large saucepan three-quarters full with cold water and a pinch of salt. Boil, uncovered, for 10 minutes and then drain and rinse the peels. Repeat with water and salt, drain and rinse one more time.
- Bring sugar and 1 1/2 cups of water to a boil in a large saucepan, stirring until sugar is fully dissolved. Reduce heat and simmer for 5 minutes. Add the peel and gently simmer, uncovered, until tender and the syrup has thickened, up to one hour.
- Transfer the peels with a slotted spoon to a lightly oiled rack in a shallow pan. Spread so they don't touch and let drain for 30 minutes.
- Pour superfine sugar in a bowl and toss in the peel a few pieces at a time to coat. Transfer with another slotted spoon to a sheet or parchment paper and dry for an hour.