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poached clementine 4

Poached clementines with black cardamom cream and biscuit crumble


For the poached clementines

  • In a heavy saucepan, dissolve the sugar with the water.
  • Add the spring of rosemary with the saffron and the cardamom and bring to boil for 10 minutes.
  • Add the clementines with their skin, bring back to boil for 5 minutes, then take off the heat and leave to infuse overnight.
  • Cut the clementines into two, create 4 cups by removing half clementine from their peel and reserve.

For the cardamom cream

  • Crush the cardamom seeds with the sugar in a mortar.
  • Whip up the double cream and add slowly the syrup (cooking juice)  from the clementines.
  • Fold the mix in the cardamom and sugar, and pour into each clementine cup.
  • Once each clementine cup filled, add the poached fruit on top.
  • Garnish with biscuit and cardamom crumble and a cherry griottine. For the crumble, simply blend together the biscuits with some crushed black cardamom and caster sugar.

Serving Suggestion

This is a very festive and beautiful dessert. Lovely served with toasted Italian pannatonne bread and a shot of grand Marnier.

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