Mandarin Posset

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I’m serving this with the Dark Chocolate Pistachio and Sea Salt Bark which we featured as last week’s recipe.

It is a truly easy dessert that I’m making for a dinner party this weekend. It can also be made with any citrus fruit – oranges, grapefruits and lemons etc.

Serving Size:


  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • Pinch of salt
  • 4 tsp mandarin zest
  • 6 tbsp mandarin juice
  • Pinch of turmeric (optional)


  1. Start by zesting the amount of zest needed above then cut the mandarins in half and juice the fruit. A reamer would work here if you don’t have an electric juicer but the idea is to keep the skin as intact as possible.
  2. Scoop out the rest of the flesh with a spoon.
  3. Add the heavy cream, sugar, zest, salt and turmeric if using to a saucepan on medium heat. Bring the boil, then let simmer for 5 – 6 minutes stirring to prevent burning. Note, if the heat is too high this can boil over quickly so keep an eye out.
  4. Pass through a sieve, and discard the flesh, stir in the juice and at this point the mixture should thicken a little more. 
  5. Pour into the mandarine halves and refrigerate for at least 3 hours but preferably overnight. If you haven’t made any chocolate bark, try grating some chocolate flakes over the fruit halves and serve.

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