Posset with Clementine and Lemon (English)

There's nothing easier than a Posset recipe for a quick, and deliciously tangy pudding - perfect at any time of year. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and also appeared in Shakespeare's Macbeth. It was many years later that it became a thickened cream dessert, flavoured usually with honey and lemon. This posset is made from the juice of clementines and lemon to create a tangy, moreish yet light dessert.

2 cups heavy whipping cream (500 mL)
½ cup cane sugar
½ cup fresh clementine juice (from about 5 clementines)
2 tsp. clementine peel, freshly grated

Garnish:
fresh clementine segments

Bring cream and sugar to boil in large saucepan over medium heat, whisking until sugar dissolves. Increase heat and boil 3 minutes, stirring constantly and adjusting temperature to avoid boiling over.

Remove from heat; stir in juice and peel. Let stand 10 minutes. Stir again to blend (mixture may begin to thicken).

Divide mixture among six ¾ cup custard cups (cups will be only 2/3 full). Chill overnight to set.

Garnish with fresh clementine segments before serving.