Clementine goes perfectly with chocolate and this recipe makes a great dessert.
Surprise your friends with this semi-candied chocolate and clementine cream.
Ingredients for 6 persons :
250 g of chocolate black 30 cl cream 80 g butter 80 g sugar 6 clementines Corsican IGP 100 g sugar
Let the chocolate simmer 10 min in a saucepan with 20 cl water and 20 cl cream, stirring until the preparation thickens, remove from the heat.
Boil the sugar and 3 tablespoons of water until caramel. Add it to the chocolate with the remaining cream and butter. Smooth with a whip. Leave to cool, divide into glasses and keep in a cool place for 2 hours. Wash 2 clementines, grate their zest and squeeze their juice. Boil the sugar with the zest, juice and 5 tablespoons of water for 5 minutes over high heat. Peel the clementines, put the quarters in the syrup, bring to the boil, then remove from the heat and leave to cool. Arrange the clementine wedges on the chocolate and serve.
Photo J.-C . AMIEL – Marie Stylisme LETEURE – Corsican Clementine IGP