My unadjusted recipe is below drop sugar by 30-40 grams and up lemon juice by about 20 ml for a slightly sharper posset. Knowing the preserved clementines would be tooth-achingly sweet I made the lemon posset with a little less sugar and a touch more lemon juice than usual, to balance the sweet with more sharp. Essentially, the recipe creates candied or confit clementines which are soft and yielding and break apart easily. Luckily, I found inspiration in my RSS feed when I saw a post in which blogger Atomic Shrimp preserved whole clementines in sugar syrup. But I wasn’t sure whether pouring a second layer of hot posset would cause the previously set layer below to melt and result in a messy mix. This time I was determined to bring one of my favourite winter citrus, the wonderful clementine, into play but I didn’t think candied clementine peel would work.Īt first, I thought about making a two-layered posset – lemon underneath and clementine on top. (I stuck it upright into the little black and white espresso cups, above, but forgot to take another picture). On those occasions I served it with a single long strip of candied lime in each serving.

After that, I took it along as my contribution to a couple of cooking clubs, and was delighted at the extremely positive feedback. I first made it last January and was amazed at how quick and easy it was.

When thinking about a suitably delicious but prepare-ahead dessert for Christmas day, lemon posset sprang immediately to mind.

Candied whole clementines