Cooked by Angelina - serves four
As deserts go, this one is a real labour of love. Nothing here is particularly difficult to do, but I've given this four Golden Toques as it does take time and might seem a little tricky first time around. The creme pat is the most difficult bit.
What was an experiment at the time led me to discover that frying as well as baking the puffs are a fab combo. As for the Clementine Sorbet recipe - it's very bitter (like eating Seville Orange marmalade, straight). It might not be to everyone's taste eaten on it's own, but all together in this dish, it's wonderful.
For the Clementine Creme Patissiere...
500ml double cream infused with peel of clementine.
3 egg yolks
75 gr caster sugar
40gr corn flour
Heat cream and infuse. Beat egg & sugar until pale & fluffy. Then add flour and beat. Add hit cream. Whisk. Then put back into clean pan and heat gently stirring all the time until thick glossy and rich.
For the Clementine Creme Puffs...
3 clementines, washed
50gr Caster Sugar
Juice of two Clementines
85gr unsalted butter (cubed)
1/2 tsp baking powder
Oil for frying - sunflower oil is perfect
Boil 3 whole clementines into pan and bring to boil. Drain and fill with more cold water and 50gr fructose and bring to boil. Simmer for 15 mins until soft. Put fruits with 50gr caster and juice if 2 clementines into processor and blend to a purée. You need 200mls of purée.
Place purée in pan with 85gr butter in cubes. Bring to boil until butter us melted. 90gr sifted flour straight and very quickly into the purée and 1/2 tsp baking powder.
Beat until smooth, then beat in 3 beaten eggs until glossy and stiff.
Now you can either make into balls (using a piping bag) and place onto baking sheet to make choucroute buns (in the oven at 180• for about 20 mins).
Alternatively, deep fry the puffs - spoon in small balls of the mixture. If frying, drain and sprinkle over clementine sugar.
I personally love to do a bit of both - the textures go so well together (soft and sugary, crisp and gooey).
For the Clementine Sugar...
Zest of one Clementine
100gr Caster Sugar
Grate the zest of one washed clementine, then mix into the sugar. Easy peasy.
For the Clementine Sorbet...
4 x washed Clementines
Juice of two limes
2 tbsp Triple Sec (or any decent orange liquor)
Put four whole clementines in a pan and cover with cold water. Bring to boil and then drain.
Cover again with more cold water plus 50gr fructose and bring to boil. Simmer for 15 mins until the clementines are soft. Drain over a bowl to reserve the liquid.
Take out the clementines and blitz to a purée, adding a little of the saved cooking liquor.
Once blitzed, add 250mls more of the cooking liquor, 50gr fructose plus the juice of 2 limes, 75gm glucose and 2 tbsp triple sec or orange liquor.
Give it a good mix, so that you have a decent consistency.
Churn in ice cream machine for 15-20 minutes - may depend on what machine you have. If you don't have a machine, place the mixture into a freezeable tub - place in freezer and every 15 mins or so, take it out and with a fork, break up the ice crystals.
Do this two or three times and you should have a lovely sorbet.
Serve the clementine puffs hot, the sorbet cold, with a few drops of the Creme Patissiere and an extra sprinkling of the Clementine sugar.
Clementine Puffs and Sorbet...
A truly bitter sweet symphony in orange
Angela's Clementine Puff and Sorbet recipes...
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What do you think of this Clementine Recipe from Marsala Rama? Let us know what you think!