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Recipe: Verrine of clementines with frangipane and a champagne emulsion

Verrine of clementines with frangipane and a champagne emulsion

Caramelised clementines with Grand Marnier served in a verrine with homemade frangipane and a champagne emulsion.
Recipe: Verrine of clementines with frangipane and a champagne emulsion

Verrine of clementines with frangipane and a champagne emulsion

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Ingredients
Quantity for 6 person(s)
  • Clementine(s) : 18 whole
  • Caster sugar : 80 g
  • Grand marnier : 10 cl
    • For the biscuit(s)
  • Ground almonds : 90 g
  • Unsalted butter : 90 g
  • Caster sugar : 90 g
  • Whole egg(s) : 3 whole
    • For the syphon
  • Champagne : 50 cl
  • Semi-skimmed milk : 10 cl
  • Water : 5 cl
  • Caster sugar : 60 g
  • Gelatine leave(s) 2g : 5 whole
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Recipe method


For the champagne emulsion
Place the water and sugar in a saucepan and bring to the boil.
Place the gelatine sheets in a bowl of cold water to soften.
Add the gelatine leaves to the sugar syrup and mix in gently until dissolved.
Add the champagne and the milk to the syrup and mix well.
Pour the liquid into a siphon and chill for 3 hours.
When ready to use, attach the gas canister and shake well.

For the frangipane and the clementines
Preheat the oven to 200°C.

Beat together the softened butter, the sugar, ground almonds and then the eggs. Pour this mixture into ovenproof glasses or ramekins. Transfer to the oven and cook for 10 minutes.

Peel the clementines and separate the segments.
Heat a frying pan and add the sugar. Melt, without stirring, to obtain a caramel. Add the clementine segments and cook for 1 minute before adding the Grand Marnier. Cook for a further minute then set aside.

Place a generous spoonful of the caramelised clementines on top of the frangipane and finish with the champagne emulsion.

Vary the fruit in this recipe with local, seasonal fruits.

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