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For the semi-freddos

Nutrition: per serving

  • kcal426
  • fat31g
  • saturates16g
  • carbs31g
  • sugars31g
  • fibre0g
  • protein5g
  • salt0.15g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 5

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

  • step 6

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

Recipe from Good Food magazine, November 2011

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.3 out of 5.4 ratings

lizleicester

A star rating of 4 out of 5.

Did a bit of substitution with this recipe and used oranges instead of clementines, and Cointreau rather than Grand Marnier. I agree with Scarlettsmum2 that the slices should go in first, followed by the syrup, otherwise the delicious syrup sticks to the cling film.

scarlettsmum2

A star rating of 4 out of 5.

made these once and all the family enjoyed them. But if I was to make them again I would use more grand marnier, take the peel off the clementine slices and put the slices into the mould first, rather than the syrup as it stuck to the cling film.

mackeroo

A star rating of 4 out of 5.

Ive made this twice and love it. Yes it does use up every bowl in the house to make it, but its worth it. Agree with previous poster that the recipe is difficult to follow, had to get partner to help me to follow it and dont think i did it right yet. 3rd time lucky. But i love the taste, i replaced…

laucat

A star rating of 1 out of 5.

Very disappointed with this, it looked so good in the picture that I was keen to make it for Christmas. The recipe is very confusing to follow, I used every bowl in the kitchen with all the things that needed whipping. Made a spare one to try, not impressed, the marmalade gives the topping a bitter…

depheaddw

I've made mine for Christmas and tried one before I froze it. Probably the worst dessert I've ever made and I've made some. Never made a semi freddo before and won't make another

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