Mint sugar-caramelised Clementines with goat’s milk cheese

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  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • Cederberg Bukettraube 2007


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

Cooking Instructions

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

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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