Light and fluffy easy to prepare clementine fool served with an almond crunch.
Reduce the orange juice by half and allow to cool.
Peel and carefully cut the clementines into small pieces. Add to the reduced orange juice.
Whisk the double cream with icing sugar until you have soft peaks. In a separate bowl, whisk the egg whites until you have stiff peaks. Gently fold all of the ingredients together and spoon into serving glasses. Refrigerate to chill.
Make a light caramel with the caster sugar. Add the butter and stir to incorporate. Mix in the flaked almonds and transfer to a silicon mat. Spread as thinly as possible and allow to cool. Break the nougatine into small pieces and serve with the fool.
«This dessert can easily be made in advance and will hold for 24 hours in the fridge. Add a final drizzle of the syrup and the nougatine to finish.»