Caramelised clementines with long pepper and champagne emulsion Recipe

Clementine segments caramelised with long pepper served with a champagne emulsion.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the garnish(es)
  • Clementine(s) : 12 whole
  • Caster sugar : 50 g
  • Unsalted butter : 20 g
  • Long peppercorn(s) : 2 whole
  • For the syphon
  • Champagne : 300 ml
  • Caster sugar : 50 g
  • Gelatine leave(s) 2g : 2 whole
  • Semi-skimmed milk : 100 ml
  • Water : 100 ml



    Place the gelatine leaves in a bowl of cold water to soften. Bring the water to the boil with the sugar and then add the drained gelatine leaves. Mix well to dissolve the gelatine and then add the milk. Allow the liquid to cool then add the champagne, stirring only a very slightly. Pour the liquid into a syphon and chill for at least 1 hour.

    Remove from the fridge, attach the gas canister and shake well when you are ready to serve.


    Peel the clementines, using a knife to remove all of the pith. Remove all the segments.

    Heat a frying pan to hot, add the sugar and melt without stirring to obtain a caramel. Add the butter, mix well and then add the clementine segments. Grate the long pepper until very fine and then cook for 2 minutes before removing from the heat.

    Serve the clementines in individual verrines and, at the last moment, add the champagne emulsion.

Chef's tip

«Feel free to use another type of wine to replace the champagne.»

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