Ingredients
Method
- 12 ClemenGold® mandarins
- 1 cup double cream
- 1 cup whipping cream
- 100 g castor sugar
- Pinch of salt
- ½ cup Woolworths 100% freshly squeezed ClemenGold® juice
- 4 T lemon juice For the French meringue topping:
- 1 free-range egg, seperated
- 150 g castor sugar
Method
Ingredients
1. Zest and juice 3 ClemenGold® mandarins and set aside.
2. Slice 9 ClemenGold® mandarins in half and with a teaspoon gently hollow out the citrus flesh.
3. To a saucepan add double cream, whipping cream, sugar, ClemenGold® mandarin zest and a pinch of salt. Bring to the boil and allow to boil for 5 seconds and then remove from the heat and allow to stand for 2 minutes.
4. Add in ClemenGold® and lemon juice and stir into the cream until well combined.
5. Pour ⅓ cup of the mixture into the hallowed ClemenGold® mandarins and place in the fridge to set for 4 hours or overnight.
6. To make the meringue, place the egg white into a bowl and beat until soft peaks form. Add the sugar 1T at a time, beating between each addition, until well incorporated. Place a dollop onto the sets possets and bruleé using a kitchen blowtorch.
Photographs: Shavan Rahim
Recipes: Jacqueline Burgess and Cheri Kustner
Food assistant: Josh van Zyl
Find more citrus recipes here.
ClemenGold® mandarins are virtually seedless, juicy and easy to peel, with an unmistakable sweet flavour. They're perfect for a quick snack on the go or make a sweet addition to any recipe. Find them exclusively in Woolworths stores.
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