Clementine possets with cranberry compote & cinnamon palmiers

Clementine possets with cranberry compote & cinnamon palmiers

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(1 ratings)

Prep: 45 mins Cook: 30 mins plus 4 hrs chilling


Makes 4 possets and 20 palmiers
These citrus set puddings are deliciously creamy and zesty, topped with a boozy compote and puff pastry palmiers to dip

Nutrition and extra info

Nutrition: per posset with 1 tbsp compote

  • kcal970
  • fat81g
  • saturates50g
  • carbs58g
  • sugars58g
  • fibre0g
  • protein2g
  • salt0.1g
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  • 600ml double cream
  • 200g golden caster sugar
  • zest and juice 2 clementines



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • zest and juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the compote

  • 200g cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 85g golden caster sugar
  • zest 2 clementines or 1 orange



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

For the palmiers

  • 375g pack ready-rolled puff pastry
  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1½ tsp ground cinnamon
  • 3 tbsp light brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Put the cream, sugar and both zests in a saucepan and bring to a simmer. Measure all the juice – you should have 100ml. Turn up the heat and bubble for 3 mins exactly, then stir in the juice. Sieve the mixture into a jug, then divide between 4 glasses. Chill for at least 4 hrs or until set.

  2. To make the compote, put all the ingredients in a saucepan. Bring to a simmer, then bubble for 10 mins until thickened and syrupy. Cool, then chill until ready to serve.

  3. Now make the palmiers. Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with baking parchment. Unroll the pastry. Mash the butter, cinnamon and sugar until combined, then spread over the surface of the pastry. Roll the pastry up from each of the longer sides until the rolled-up edges meet in the centre. Slice the pastry into 1cm pieces, then place, cut-side up, on the baking trays, flattening a little with the palm of your hand. Bake for 20 mins until golden and puffed up, then cool on a wire rack. Serve each posset with a spoonful of compote and a palmier or two.

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Comments, questions and tips

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17th Dec, 2016
Can I do these on Christmas Eve ready for Christmas Day?
Hannah Allan
26th Dec, 2016
I would have thought so. I have just made seven and am popping them in the fridge now and we are not planning on eating them until lunchtime on 28th.
13th Dec, 2014
A great recipe but this is quite rich so makes a lot more than 4 portions. I also made the cranberry compote using Kirsch as I didn't have any brandy. I think this needs just a little drop of water or orange juice to make it a better consistency. I didn't make the palmiers as I had some suitable biscuits already, but I think they might have been too solid to go with the rest.
Hannah Allan
26th Dec, 2016
Previous commentator is correct in that this makes quite a lot - can I freeze any surplus??? Thanks in anticipation...
goodfoodteam's picture
29th Dec, 2016
Thank you for your question. We wouldn't recommend freezing the posset. The recipe is easily halved though should you wish to make it again.
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