Ingredients

Method

• 2 clementines, half peeled
• 30 g icing sugar
• 1 x log Chabis goat’s-milk cheese
• 15 g mint, chopped

Method

Ingredients

Sprinkle the clementines with half the icing sugar then heat with a blowtorch until the sugar starts to caramelise. Top with the mint and remaining icing sugar. Again, use a blowtorch to caramelise the sugar.
Serve with the cheese.
Per serving: 611.5kJ, 5.3g protein, 7.4g fat, 14.3g carbs