Clementine possets with cranberry compote & cinnamon palmiers

Makes 4 possets and 20 palmiers 4 hrs chilling Cook 40 mins

Prep 45 mins plus cooling and at least

600ml double cream

200g golden caster sugar 2 clementines, zested and juiced ½ lemon, zested and juiced

FOR THE COMPOTE

200g cranberries

85g golden caster sugar 2 clementines or 1 orange, zested 2 tbsp brandy

FOR THE PALMIERS

375g pack ready-rolled puff pastry 50g butter, softened

1½ tsp ground cinnamon

3 tbsp light brown soft sugar

1 Put the cream, sugar and the citrus zests in a pan and bring to a simmer. Measure all the juice (you should have 100ml). Turn up the heat and bubble for 3 mins exactly, then stir in the juice. Sieve into a jug, then pour into 4 glasses. Chill for at least 4 hrs or until set.

2 Put the compote ingredients in a pan.

Bring to a simmer, then cook for

10 mins until thick and syrupy. Cool, then chill until ready to serve.

3 To make the palmiers, heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unroll the pastry. Mash the butter, cinnamon and sugar together until combined, then spread over the surface of the pastry. Roll the pastry up from each of the longer sides until the rolled-up edges meet in the centre. Slice the pastry into 1cm pieces, then place, cut-side up, on the baking trays, flattening a little with the palm of your hand. Bake for 20 mins until golden, then cool on a wire rack. Serve each posset with a spoonful of compote and a palmier. PER POSSET WITH 1 TBSP COMPOTE

970 kcals, fat 81g, saturates 50g, carbs 58g, sugars 58g, fibre none, protein 2g, salt 0.1g

PER PALMIER 101 kcals, fat 6g, saturates 3g, carbs 10g, sugars 3g, fibre none, protein 1g, salt 0.2g