Clementine Posset

Servings: 6

Total time: 4 Hours 20 minutes, including chilling time

INGREDIENTS

6 large clementines, plus more for garnish
2 cups heavy cream
¾ cup granulated sugar
1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
¼ teaspoon Diamond Crystal® Baking Salt
Fresh mint leaves, for garnish

DIRECTIONS

Slice ¼-inch off tops of clementines. Use a small grapefruit spoon to carefully hollow out the peels, reserving clementine flesh. Set empty peels in muffin tin to keep them upright. Juice clementine flesh and strain to remove any seeds or white membrane.
Combine heavy cream, sugar, vanilla bean paste, and baking salt in a sauce pan over medium heat. Bring mixture to a gentle simmer, stirring until sugar dissolves completely. Simmer until slightly thickened, about 3 minutes.
Remove from heat and whisk in ¼ cup of clementine juice. Let mixture cool for at least 5 minutes, then strain using a fine mesh sieve.
Pour mixture into prepared clementine shells and refrigerate until set, at least 4 hours. Garnish with mint leaves and additional clementine segments and serve.