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

Nutrition per serving

kcal 426
fat 31g
saturates 16g
carbs 31g
sugars 31g
fibre 0g
protein 5g
salt 0.15g

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

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.
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.
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.
Fold the chopped clementine mixture into the cream, stir into the yolks, then finally fold in the whites. Spoon on top of the clementines.
To freeze, place straight in the freezer on a tray. When solid, wrap with cling film, then foil.
To serve, remove from the moulds and strip off the cling film. Turn out into small coupe glasses.