Iced Clementine Parfait Recipes

CLEMENTINE GREEK YOGURT PARFAITS

Steps:

• Remove rind from all the clementines and slice into thin rounds.
• Combine cacao nibs and Hemp Hearts in a small bowl.
• Using four small glass containers layer ingredients starting with a few clementine slices, a layer of Greek yogurt (about ¼ cup), a sprinkle of the Hemp Heart and cacao nib mixture and then a drizzle of honey. Add one more layer of each ingredient. Top each parfait with one clementine slice, fresh mint leaves and an extra drizzle of honey. Enjoy right away or cover the containers and store in the fridge until ready to eat.

ICED CLEMENTINE PARFAIT

Steps:

• Heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl.
• Pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines.
• Grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard.
• Whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth.
• Line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight.
• TO SERVE: About 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices.
• Melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments.

LEMON MERINGUE PARFAIT

Steps:

• Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
• Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
• Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
• Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
• Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
• About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.

CANDIED CLEMENTINES

Steps:

• In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
• Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
• When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.