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- Clementine in Orange Jelly with a Port Syllabub
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PrintCLEMENTINE IN ORANGE JELLY WITH A PORT SYLLABUB
Serves :
6
Preparation Time :
Preparation Method :
- Segment the Clementines and cut each segment in half. Divide the Clementines between six glass sundae dishes or wine glasses.
- Make up the jelly with a cup of boiling water and when dissolved, add the orange juice. Pour the jelly over the Clementine and chill for at least 30 minutes or longer; until the jelly has set.
- Place the port, lemon juice and sugar in a large bowl and stir until the sugar has dissolved.
- Stir in the cream and whisk until the cream is just beginning to hold its shape. Pour over the jellies and refrigerate.
INGREDIENTS
- 4 Clementine's, peeled
- 1 packet of orange jelly
- 150 ml freshly squeezed orange juice
For the port syllabub:
- 75 grams caster sugar
- 250 ml double cream
- 150 ml ruby port
- Juice of 1 lemon
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