Technicolor Kitchen - English version

As much as I try to make new things in the kitchen, I have another priority: not to waste food, not even 1 ounce, if possible at all. It is not always possible, and I fail miserably sometimes, but I keep on trying.

Last week, when I placed the tangerine cookie dough logs in the fridge, I looked at the zested clementines and decided to make something tasty with them. I also had some cream in the fridge, so a posset immediately came to mind – it is such a ridiculously easy to make dessert I feel ashamed of even calling this a recipe, but the result is so delicious, velvety and delicate I had to share it with you.

Clementine posset
slightly adapted from the always great BBC Good Food

300ml heavy cream
¼ cup (50g) granulated sugar
¼ cup (60ml) clementine juice, freshly squeezed
¼ teaspoon vanilla extract

Put the cream and sugar in a small saucepan and bring to a simmer. Turn up the heat and bubble for 2 minutes exactly. Remove from the heat and gradually stir in the juice – mixture will being to thicken slightly. Stir in the vanilla. Sieve the mixture into a jug, wait for it to cool slightly, then divide between 4 glasses. Chill for at least 4 hours or until set.

Serves 4

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