Saint Clements Posset
 
Makes 6
Ingredients
  • 2 cups English double cream*
  • 3 cardamom pods, lightly crushed
  • ¾ cup plus 2 tablespoons caster sugar**
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh orange zest
  • ½ cup fresh orange juice
  • Pistachio Meringues (recipe follows)
  • Garnish: strawberry halves
Instructions
  1. Line a rimmed baking sheet with parchment paper. Arrange 6 (3-ounce) ramekins on prepared baking sheet.
  2. In a small saucepan, combine cream and cardamom. Bring to a gentle boil over medium-high heat. Remove from heat; discard cardamom pods. Stir in sugar, lemon zest, orange zest, and orange juice. Divide mixture among prepared ramekins. Cover and refrigerate until set, at least 2 hours or up to overnight.
  3. Just before serving, top with meringues and garnish with strawberries, if desired.
Notes
*English double cream is similar to heavy whipping cream but has a higher fat content. It is not the same as clotted cream. If English double cream is not available, heavy whipping cream can be used.
**If caster sugar is not available, extra-fine sugar can be used.
Recipe by TeaTime Magazine at https://teatimemagazine.com/saint-clements-posset/