Clementine Grand Marnier Semi Freddos Recipes

CLEMENTINE & GRAND MARNIER SEMI-FREDDOS

Steps:

• 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.

HOMEMADE GRAND MARNIER

Steps:

• Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
• Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
• Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
• After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
• Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.