Clementine Almond Ginger Cream Recipes

CLEMENTINE-ALMOND GINGER CREAM

Steps:

• In small saucepan, combine gelatin, sugar, milk and egg; mix well. Cook over low heat, stirring constantly, just until mixture begins to thicken and coats a metal spoon. Do not boil. Remove from heat.
• Stir in margarine, ginger, almond extract and vanilla. Place in freezer for 15 minutes to cool quickly.
• To serve, divide clementines evenly into 6 dessert bowls. Spoon sauce over top. Sprinkle with almonds.

25 EASY CLEMENTINE FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a clementine recipe in 30 minutes or less!

STICKY CLEMENTINE & GINGER PUDDINGS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
• Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
• In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
• Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.

CLEMENTINES IN GINGER SYRUP

Steps:

• Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
• Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
• Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).