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Clementine & Grand Marnier semi-freddos

These individual iced desserts have a citrus tang combined with a silky, creamy texture. You can make them up to 3 months in advance for an easy dinner party dessert

  • Prep: 35 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 426
  • Carbohydrates 31
  • Saturated Fat 16
  • Sugar 31
  • Protein 5
  • Fat 31
  • Fibre 0
  • Salt 0.15

Nutrition per serving

  • Calories 426
  • Carbohydrates 31
  • Saturated Fat 16
  • Sugar 31
  • Protein 5
  • Fat 31
  • Fibre 0
  • Salt 0.15

Ingredients

  • 2 clementines
  • 50g caster sugar
  • sunflower oil, for greasing
  • 2 tbsp Grand Marnier
  • 2 tbsp shredless marmalade
  • 3 large eggs, separated
  • 85g caster sugar
  • 270ml pot double cream

Method

  1. Cut 6 nice slices from the clementines, then peel and thinly slice the rest. Place in a pan with the sugar and 300ml water. Cover and simmer gently for 20 mins until the clementines are soft, but not falling apart. Cool. Meanwhile, oil and line 6 baby pudding or dariole moulds with cling film.

  2. Reserve the slices with peel. Very finely chop the rest and mix with the Grand Marnier. Add the marmalade to the remaining syrup and boil until it has reduced to about 6 tbsp. Place 1 tbsp of the marmalade syrup into the base of each mould and put a clementine slice on top.

  3. Beat the egg whites until stiff with an electric whisk. Add the sugar to the egg yolks and whisk until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order you don’t need to wash the whisks in between.

  4. Fold the chopped clementine mixture into the cream, stir into the yolks, then finally fold in the whites. Spoon on top of the clementines.

  5. To freeze, place straight in the freezer on a tray. When solid, wrap with cling film, then foil.

  6. To serve, remove from the moulds and strip off the cling film. Turn out into small coupe glasses.

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