8 clementines Orange juice 4 leaves gelatine 75g sugar Soak the gelatine in cold water. Peel 4 of the clementines and segment,removing excess pith. Cut each segment in half. Juice the remaining ...

Saint-Jacques Glacées with Clémentine, Honey, and Ginger is a refined entrée that balances sweet and savory with finesse. This dish captures the season’s essence with clementine’s zesty ...

Squeeze the juice from the membranes over the fruit. Cut each clementine into eighths. Add to the bowl along with the sugar and ginger and stir. Sprinkle with the almonds just before serving.