Mary Berry St Clements Creams

The first time I tried this recipe, I used bottled lemon juice. Big mistake. The flavour fell totally flat, and the cream didn’t set quite right either. Lesson learned: fresh citrus or bust. When you get it right, though, it’s silky-smooth, perfectly tart, and tastes like a lemon posset’s chic cousin who spent time in the Mediterranean.

THE SECRET BEHIND THIS BAKE

There’s no gelatine, no eggs, no baking. The lemon juice thickens the cream naturally—as long as you don’t add it when it’s piping hot. That’s what gives you that pudding-like texture without any faff.

And the orange segments? They lift the whole thing. Tart and sweet, soft and juicy—they turn this from “just a lemon dessert” into something you’d serve at a summer dinner party with pride.

INGREDIENTS + WHY THEY MATTER

Oranges (3, segmented) – Bright, juicy base. Use navel oranges for fewer seeds.
Double Cream (300ml) – Full-fat is key. No shortcuts here.
Caster Sugar (75g) – Dissolves easily, sweetens without grittiness.
Lemon Zest + Juice (from 2 lemons) – Sharpness to cut the cream. Use fresh only.
Orange Zest (from ½ orange) – Adds warmth and depth.

MAKING IT YOURS (WITHOUT RUINING IT)

• No oranges? Blood orange or pink grapefruit works beautifully too—just adjust sugar slightly.
• Want it dairy-free? I’ve tried it with coconut cream. It sets softer, but the flavour’s tropical and fun.
• Need it boozier? Add a splash of Grand Marnier to the cream just before it cools.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cream didn’t set	Added lemon while cream was too hot	Let cream cool 5 mins before adding juice
Grainy texture	Boiled the cream	Heat slowly and don’t let it bubble
Orange overpowered lemon	Used too much zest	Stick to zest of half an orange only

HOW TO MAKE MARY BERRY’S ST CLEMENTS CREAMS

1. Segment the Oranges
   Slice away the peel and pith, then cut the segments out cleanly. Divide half into six small glasses.
2. Heat the Cream Mixture
   Pour cream into a saucepan. Add sugar, lemon zest, and orange zest. Heat gently, stirring continuously, until just before boiling. Remove from heat and let it cool slightly.
3. Add the Lemon Juice
   Stir the lemon juice into the warm cream until it thickens slightly.
4. Assemble + Chill
   Pour the cream mixture over the orange segments. Chill in the fridge overnight to set.
5. Serve
   Top each glass with the remaining orange segments. Serve chilled.

TIPS FROM MY KITCHEN

• I zest the citrus directly over the pan—it catches all those oils.
• I always strain the lemon juice before adding—it keeps the cream silky.
• I use glass tumblers for serving—seeing the layers makes it feel extra posh.

STORAGE + SERVING

Keeps: 3 days in the fridge, covered
Freezes: Not suitable—texture changes
Serve with: A buttery shortbread on the side is perfect

FREQUENTLY ASKED QUESTIONS

Q: Can I use light cream instead of double cream?
Not recommended. It won’t thicken the same way and may split.

Q: Can I make this the morning of?
Better the night before. The chilling helps it set and deepen in flavour.

Q: Do I have to strain the segments?
Not at all—but if you’re aiming for elegance, it’s worth doing.

Q: Can I add berries or other fruit?
Sure! Just make sure they’re dry before layering, so they don’t water down the cream.

Try More Recipes:

• Mary Berry Battenberg Cake Recipe
• Mary Berry Coffee Victoria Sandwich
• Mary Berry Red Frangipane Tart