Posset is a beautiful creamy dessert that is ridiculously easy to make, and here its richness is tempered by the addition of the sage
600ml double cream
200g caster sugar
8 sage leaves
Zest and juice of 3 clementines
3 peeled and sliced clementines, to serve
you will need
6 small glasses or ramekins
1 Heat the double cream, sugar and sage leaves together over a low heat, stirring until all of the sugar grains have dissolved. Bring to a gentle simmer for 1 min, then remove from the heat and fish out the sage leaves.
2 Add the zest and juice to the cream mixture and stir well, then divide the mixture between the glasses. Leave to chill for several hours (you can make this a day before and keep it in the fridge).
3 Serve with the sliced clementines, topped with chopped sage and a little honey.
Turn to page 59 of December’s The Simple Things for more on sage, one of the few garden herbs that will see you through winter.