Clementine Posset with Cranberry Compote Recipe by Niamh Mannion
Clementine Posset with Cranberry Compote Recipe
This is a great seasonal dessert and is something a little different to try. It is also looks beautiful, tastes wonderful and is incredibly easy to make.
Clementines, an orange/mandarin hybrid, are abundant at this time of the year and are inexpensive to buy. As a child, like so many others did, I always got a clementine or mandarin in my Christmas stocking each year… I’m not sure where this tradition originates from but it is one that I have continued with my own children! In any event, clementines are very much associated with Christmas and the colder winter months and whilst they are most commonly peeled and eaten as they are, they can also be used very successfully in cooking and baking, imparting a citrusy almost floral note to the dishes in which they are used.
Here I have paired them with another great seasonal fruit – cranberries, to create a simple but very elegant looking dessert. Many people are familiar with lemon posset, but really you can use any citrus fruit to make one. Clementines tend to be on the slightly sweet side, so I have still used some lemon juice in this recipe to create a more balanced dish. Continuing with the citrus theme, I added a splash of Cointreau to the compote, which really heightened the flavour of the cranberries but also complemented the clementine posset beautifully.
– 150g fresh cranberries
– 85g caster sugar
– 1tblsp Cointreau
– 3tblsp water
– 300ml double cream
– 75g caster sugar
– Juice of ½ large lemon
– Finely grated zest and the juice of 1 large or 2 small clementines
Put the cranberries, sugar and water into a small saucepan over a moderate heat and bring to a simmer. Stir occasionally but try not to break up the fruit too much. Allow to simmer for about 7 minutes or until the mixture has become syrupy. Remove from the heat and stir in the Cointreau. Allow to cool.
When the mixture has cooled, spoon a couple of generous teaspoons of the mixture into each individual glass (I used 6 x 100ml shot glasses). Refrigerate while you make the posset.
Put the cream and sugar into a small saucepan over a moderate heat and bring up to the boil. Allow to bubble for 2 minutes and then remove from the heat. Stir in the lemon and clementine juices and the clementine zest and stir well.
Leave to cool for 10-15 minutes and then pour on top of the compote, dividing the mixture equally between the glasses. Refrigerate for a couple of hours before serving.
Recipe Serves 6.
I’m simply someone who loves cooking and experimenting with food and different ingredients. From my early childhood spent in Zambia and Australia before returning home to Ireland I was fascinated with cookbooks and reading recipes. I would spend many hours reading my grandmother’s cookbooks and watching her preparing food in the kitchen.
Although I studied to become a graphic designer and spent a few years working in advertising before then becoming a civil servant, the one thing I always wanted to be was a food writer – sharing my enthusiasm for cooking with others, but I lacked the confidence to do the thing I wanted to do most in case I failed. I finally decided to take a risk and applied for MasterChef Ireland 2014 and was one of the three finalists.
For me, food and cooking is about family, friendship, sharing and conviviality. As a mother of three, I want my children to grow up with a love and appreciation of how lucky we are to live in a country like Ireland with such great produce and so many wonderful food producers. I continue to write and share my enthusiasm for food on my food and recipe blog The game bird Food Chronicles at http://thegamebird.blogspot.ie/