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.