This is a simple dessert, but if you can get clementines with the leaves on, then it looks very impressive.
4 clementines, ready to go
Preparation Time: 10 minutes
Makes: 4 servings
Clementines with their tops cut off. They're now ready to be scooped out.
Ingredients 4 clementines, with leaves on
140ml double cream
2 teaspoons caster sugar (or alternative sugar substitute)
1 small lemon
Scooping the insides out is the only tricky bit of this recipe.
Resist the temptation to just drink the juice. It is lovely by itself!
Cut the tops off the clementines and gently ease out the insides. The best way to do this is to pull the edges of the flesh away from the peel. Then gently squeeze (catching the juice for later), then you should be able to pull the flesh out without damaging the skins. Set the clementines aside.
Juice the clementines by pushing them through a metal sieve.
Whip the double cream until it forms stiff peaks.
Combine the clementine juice with the mascarpone and then fold in the cream.
Add the sugar (or substitute) and lemon juice.
Pour back into the clementines, pop the tops on, and then serve.
Ready to serve
Note: if you're using a sugar substitute you should be able to simply replace 2 teaspoons of sugar with 2 teaspoons of the alternative. However, make sure you check the packet, as your alternative might be slightly different.