Clementine possets with cranberry compote & cinnamon palmiers
- Preparation and cooking time
- plus 4 hrs chilling
- Makes 4 possets and 20 palmiers
- 600ml double cream
- 200g golden caster sugar
- zest and juice 2 clementines
- zest and juice 0.5 lemon
For the compote
- 200g cranberries
- 85g golden caster sugar
- zest 2 clementines or 1 orange
- 2 tbsp brandy
For the palmiers
- 375g pack ready-rolled puff pastry
- 50g butter , softened
- 1 ½ tsp ground cinnamon
- 3 tbsp light brown soft sugar
- STEP 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.
- STEP 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.
- STEP 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.