Main Meals

ClemenGold® mandarin cups

15 minutes, plus overnight chilling time 

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  • 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

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.

Shop at Woolworths.

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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