3-ingredient Clementine Posset

cut each clementine in half, remove the flesh and squeeze out the juice (you should get about 3 tablespoons). zest from the bottom of the clementine skins directly into a small saucepan, then add your cream and sugar. bring to a boil then reduce heat to a simmer, whisking constantly for 5-10 minutes or until mixture has thickened (as shown in video). pour through a strainer and whisk in the clementine juice, then pour into the fruit skins (or any small dish). refrigerate at least 3 hours or overnight for a firmer texture. enjoy!

edit: if you’re having trouble getting it to set, first make sure the thickness of your cream mixture matches the video before taking it off the heat. if it does, you may need more acidity (it varies in citrus fruit), so you can try adding a tablespoon or two of lemon juice to the mixture to help bring about the reaction needed to set properly 😊