Clementine Grand Marnier Semi Freddos Recipes

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CLEMENTINE & GRAND MARNIER SEMI-FREDDOS



Clementine & Grand Marnier semi-freddos image

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

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h5m

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 426 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Protein 5 grams protein, Sodium 0.15 milligram of sodium

HOMEMADE GRAND MARNIER



Homemade Grand Marnier image

From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

Provided by Mamas Kitchen Hope

Categories     Beverages

Time 15m

Yield 1 quart

Number Of Ingredients 4

1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac or 2 cups brandy
1/2 teaspoon glycerine, for texture (optional)

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.

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