Verrine of clementines with frangipane and a champagne emulsion
X 6 people 
30 Min
Rank 
Ingredients verrine of clementines with frangipane and a champagne emulsion
| Clementine(s) : 18 Whole | Caster sugar : 80 gram(s) | Grand marnier : 100 Millilitres | |
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For the biscuit(s) : |
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| Ground almonds : 90 gram(s) | Unsalted butter : 90 gram(s) | Caster sugar : 90 gram(s) | Whole Egg(s) : 3 Whole |
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For the syphon : |
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| Champagne : 500 Millilitres | Semi-skimmed milk : 100 Millilitres | Water : 50 Millilitres | Caster sugar : 60 gram(s) | Gelatine leave(s) 2g : 5 Whole |
Recipe : Verrine of clementines with frangipane and a champagne emulsion
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.
Chef's tip Verrine of clementines with frangipane and a champagne emulsion
Vary the fruit in this recipe with local, seasonal fruits.
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